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
- “A loaf of bread,” the Walrus said, “is what we chiefly need: Pepper and vinegar besides are very good indeed.”- From “The Walrus and the Carpenter” by Lewis Carroll, English writer and mathematician (1832-1898)
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: neal, Unfortunately, readers of this website are not able...
- neal: Steve, Is there a way to post pictures on my (our) attemp...
- Jeff: I wish the new posts were on top, it took me an hour to scro...
- Jeff: Hi, with an impending blizzard, I am trying your levain reci...
- SteveB: Neal, I'm glad to hear that the formula and process worke...
- Neal: Steve, Made your double flour/double hydration ciabatta l...