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12 August, 2010

Rye with Caraway: Learning when to say when.

Rye with Caraway: Learning when to say when.
Comments : 9 Posted in : Mellow Bakers, Rye Breads, Sourdough Breads on by : Paul
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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 of those times when something goes wrong. Oh, this is MellowBakers.com’ 19th bread from Hamelman’s
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1 August, 2010

Baguettes with Poolish

Comments : 8 Posted in : Mellow Bakers, Pre-Ferment breads, Yeast Breads on by : Paul
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Here we are at bread no. 17 for the Mellow Bakers, Baguettes with Poolish from Hamelman’s amazing book,  “What, baguettes again? Didn’t you just do these last month?” Yes indeed, I did baguettes last month. However, these are different! This time around, the dough is made with a poolish pre-ferment (equal parts flour and water plus
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24 July, 2010

80% Rye with Flour Soaker

Posted in : Mellow Bakers, Rye Breads, Sourdough Breads on by : Paul
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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 spicy deli meats. The kind of rye bread I like best. But that I’ve never
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20 July, 2010

French Bread times Eight

Comments : 2 Posted in : Mellow Bakers, Yeast Breads on by : Paul
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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 combined at one without pre-ferments and other secondary steps. Mix it, proof it, shape it,
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