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21 March, 2011

Normandy Apple Bread

Normandy Apple Bread
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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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14 March, 2011

Pain de Mie

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Pain de Mie is a very fancy French term for “plain white sandwich bread” – you know, the type you buy in the cello package at the grocery. It’s a close relative to your basic Wonder bread. Translated, it means “Bread of Crumb” which indicates it’s all about the white soft stuff inside and the
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3 October, 2010

Soft Butter Rolls

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Easy, simple dinner rolls. Quick to make and lovely to bite into. This is what I was looking forward to when I started into the Soft Butter Rolls, one of the September Breads from the Mellow Bakers challenge. You can find this recipe on page 326 of Jeffrey Hamelman’s book . (Yes, this post is
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1 August, 2010

Baguettes with Poolish

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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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20 July, 2010

French Bread times Eight

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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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