Tag Archives: sea salt
bread #13 – field blend #1
Well, after a summer break from the normal routine and baking bread, fall is at our doorstep. And so too is my return to baking all the bread’s in Ken Forkish’s book. This week I took on the next bread … Continue reading
bread #10 – Life with “charlie” – 75% whole wheat levain bread
Over the past two weeks my starter “Charlie” made his way into our fridge. Feeding him daily was not only wasteful of flour, but also time consuming. After my last bake, I continued giving Charlie daily feedings at 100% hydration … Continue reading
bread #9 – “charlie” does campagne!
This week the book entered a new chapter: developing and understanding levain. Levain is a bread starter that is used as a leavening agent and can be considered ‘wild yeast’. The bread baked this week is a ‘pain de campagne’ … Continue reading
bread #4 – overnight 40% whole wheat bread
After a travel absence last weekend, it was time to get back to the book. This weekend the overnight whole wheat bread took hold of my kitchen. Like the last entry for the overnight white, this was a variation on … Continue reading
bread #3 – overnight white bread
It’s Sunday morning as I’m beginning to write this entry. This weekend I decided to tackle the next bread – the overnight white. I took stock of my pantry and ordered some locally milled flour (more below). Obviously this is … Continue reading
bread #2 – the saturday whole wheat bread
This weekend whole wheat bread made it’s way into my life. As with the Saturday White, this was a single day recipe bake. And as with last weekend I ended up baking without advance planning. Which meant my pantry wasn’t … Continue reading
bread #1 – the saturday white bread
Last weekend I baked the first recommended bread from this book. It’s the Saturday White Bread – page 81. It’s a straight dough recipe. It turned out to be a great single day (everything required to make this bread can … Continue reading
flour water salt & yeast 