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Category Archive for 'Lean Doughs'

Pain de Beaucaire

I’ve always been fascinated by how the different regionsofFrancehave managed to maintain their unique culturalidentities.These regional identitiescan be evident even inthe type andshape of the local bread. For example,inAuvergne,bread is oftenbaked in the Auvergnat form, a shape that is evocative of atype of hat worn by residents of the region. InBeaucaire,breadistraditionally shaped through afolding process […]

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Learning or creating new bread shapes has always been great fun for me. Yes, my goal is to always bake bread with a seductive aroma, flavor and texture, but as someone obsessed with trying to bake the best possible bread that I can at home, visual appeal is also a big part of the story. […]

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40% Rye Bread with Caraway Seed

As a young boy growing up in Brooklyn, NY, it was always a rare treat to enjoy a mealat one of the many arearestaurants. I remember particularly looking forward to eating atthe local pizzeria (hence my attempt at recreating New York-style pizza), the not-so-local Chinese restaurant (my foray into Chinese cuisine can be the topic […]

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Pain au Levain (Sourdough Bread)

When it comes to pain au levain, I have to admit that I am a bit of a snob. Why else would I call it pain au levain rather than sourdough bread, as most people do? I’ve never much caredfor the name “sourdough”. Once something carries that moniker, all sorts of lip-puckering, eye-watering attributes are […]

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Pain de Campagne

Pain de campagne, or “country bread”, is breadbaked in the style of the rustic loaves found throughout the French countryside. There really is no one correct way to bake a pain de campagne loaf; the formulae are as varied as the traditional ways of shaping the loaves.Pain de campagne can be made witha natural leaven […]

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Baguettes with Poolish

It’s been said that the baguette, althoughone of the simplest breads (being comprised of onlyflour, water, yeast and salt), is perhaps the most difficult bread to make well. A good baguette has a thin, crisp crust, a light and airy crumb having a distribution of both large and small air pockets (alveoli), and a slightly […]

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