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3 April, 2011

Pain au Levain

Comments : 8 Posted in : Mellow Bakers, Sourdough Breads on by : Paul
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April’s breads for MellowBakers.com include three variations on Pain au Levain from Jeffery Hamelman’s book . Today’s entry is for the first of the three, simple Pain au Levain. This translates to Sourdough Bread. One thing that Hamelman makes a point of noting is that this bread is not given a long, slow retardation overnight.
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21 March, 2011

Normandy Apple Bread

Normandy Apple Bread
Comments : 5 Posted in : Mellow Bakers, Sourdough Breads, Yeast Breads on by : Paul
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Trying to catch up on the breads I missed over the last few months while moving across the country, I chose to do the Normandy Apple Bread from our February list over at MellowBakers.com. Again, this bread took a bit of pre-set up preparation although not as convoluted as yesterday’s Aloo Paratha. The ‘unusual’ aspects
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15 October, 2010

Pane Al Fromaggio

Comments : 6 Posted in : Mellow Bakers, Pre-Ferment breads, Sourdough Breads on by : Paul
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… or more simply Cheese Bread, as it’s actually called in  This is bread #21 in the Mellow Baker’s Challenge to get through all 84 recipes in the First Edition book. Yes, we’re now at about the 1/4 mark. If you have the book and want to give it a go, it can be found on
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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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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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