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
- "We have learned to see in bread an instrument of community between men—the flavour of bread shared has no equal."- Antoine de Saint-Exupery, French pilot and poet (1900-1940)
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
- 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.
- SteveB: Nina, The quantity is, indeed, 1/8 tsp.
- Nina: I notice in the polish the yeast is 1 tsp, and in the rest o...
- SteveB: Hi Nils, Thank you for the information.