Cloverleaf Rolls For some reason, dinner rolls have always been the preferred style of bread at my family’s holiday table. Perhaps it’s simply the comfort of tradition. Or maybe the reason is a bit more utilitarian; the convenient individual serving size saves the space needed to slice bread at the table and makes it easier for everyone to help themselves. Among the many types […]
Monthly Archive for December, 2008
- "Bread and water—these are the things nature requires. For such things no man is too poor, and whosoever can limit his desire to them alone can rival Jupiter for happiness."- Seneca, Roman playwright and philosopher (c 4 BC-65 AD)
air incorporation apples baguette batard bouton d'or bread Brioche caraway cherry ciabatta cider cinnamon cloverleaf rolls corn croissants diadème fendu flour/water slurry focaccia folding hand mixing high hydration levain pain au chocolat pain de Beaucaire pain de campagne pain Normande peanut pecan pizza poolish pâte fermentée raisin rosemary rye scoring sesame shaping sourdough sponge starter steaming stencil sticky bun Viennoiserie Introduction (1)
Lean Doughs (16)
Rich Doughs (13)
- au Levain!
- bons focs
- Bringing food chemistry to life
- Chocolate & Zucchini
- du miel et du sel
- Hefe und mehr
- King Arthur Flour
- Madrid Tiene Miga
- Occupe-toi de tes oignons
- San Francisco Baking Institute
- Sourdough Companion
- The Bread Bakers Guild of America
- The Fresh Loaf
- Votre Pain
- Wild Yeast
- Ye Olde Bread Blogge
- free roblox card: I used to be recommended this web site by way of my cousin. ...
- SteveB: Hi Janet, I'm glad you're enjoying baking (and hopefully ea...
- Janet: Hi Steve, Somehow I found your site, a bit late in the game...
- SteveB: Not nearly as rich as brioche, Peter, but just as flavorful....
- Peter Knox: C'est un genre de brioche presque? Very nice Steve! Should ...
- Nina: Thank you so much for the reply! I wasn't sure about it.