Bread Gallery


Baking bread is one of my favorite hobbies. Here are a few of my favorites.
This has been our favorite lately. With our new girl we need a loaf that has a slightly better shelf life than a day (in the event I can't bake EVERY day. This is a ca. 450 g loaf that is enriched with butter (ca. 24 g) and some honey (ca. 20 g) and occassionally I use milk as a portion of the liquid which imparts a creamier color crumb. This is still good after 2 days.
This is a crispy baguette that is one of our most popular. It has a approximately 2 grams butter / 500 grams dough in order to give it a bit of tenderness inside and enables me to bake the exterior to a nice color.
Foccacia. Topped simply with rosemary and coarse salt. Forget which recipe I used for this, I think it's from Dan Leader's "Bread Alone"
A bit more rustic looking and a bit heavier crust, these baguettes are derived from a starter and take (poolish or a biga).
A classic. Brought to you by the recipe on the side of the baking powder can.
A kind of torpedo version of the rustic baguettes shown above.
Unfortunately, this is an enigma. I used the poolish version of Reinhart's "The Bread Baker's Apprentice" and it was awesome. I haven't been able to reproduce this loaf as well in a long time. I spend a lot of time playing with different flours and I think I need a different flour for this one. Try, try, try . . .
This is a beauty and I've made it a few times since this with better (more voluminous) results. However, it takes two days to prepare.
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