Category Archives: Mellow Bakers

Rye with Caraway: Learning when to say when.

Posted on August 12, 2010 by Paul

I’ve noted here and elsewhere that i will include recipes even when they go wrong so as not to give the impression that I am some expert (so not true) and never have a failed bread. This would be one … Continue reading →

Posted in Mellow Bakers, Rye Breads, Sourdough Breads | Tagged , , | 7 Comments

Baguettes with Poolish

Posted on August 1, 2010 by Paul

Here we are at bread no. 17 for the Mellow Bakers, Baguettes with Poolish from Hamelman’s amazing book, Bread. “What, baguettes again? Didn’t you just do these last month?” Yes indeed, I did baguettes last month. However, these are different! This … Continue reading →

Posted in Mellow Bakers, Pre-Ferment breads, Yeast Breads | Tagged , , , , | 7 Comments

80% Rye with Flour Soaker

Posted on July 24, 2010 by Paul

This post is about rye bread. Not your grocery store Deli Light Rye but hefty, hearty, packed-with-flavour rye bread. The type that you slice really, really thin and it still can hold up to bold flavours like strong cheeses or … Continue reading →

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French Bread times Eight

Posted on July 20, 2010 by Paul

French bread, one of the most iconic styles of all, especially the baguette style. This was bread no. 15 in our Hamelman series for the Mellow Bakers. This specific variety is a “straight dough” which means that all ingredients are … Continue reading →

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Bialys: Little pockets of Yum!

Posted on June 29, 2010 by Paul

Bread number 16 in the Mellow Bakers‘ roster of recipes from Jeffrey Hamelman’s amazing book “Bread” are Bialys, the plural form of Bialy and pronounced “bee-Al-ees” – yes, I had to look it up. It’s a small yeast roll that originated … Continue reading →

Posted in Mellow Bakers, Quick and Easy Bread, Yeast Breads | Tagged , , , , | 5 Comments