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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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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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29 June, 2010

Bialys: Little pockets of Yum!

Comments : 5 Posted in : Mellow Bakers, Quick and Easy Bread, Yeast Breads on by : Paul
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Bread number 16 in the Mellow Bakers‘ roster of recipes from Jeffrey Hamelman’s amazing book  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 from Jewish bakers in Bialystok, Poland. It looks somewhat like a bagel but without the hole.
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17 May, 2010

Grissini with a Twist

Comments : 16 Posted in : Mellow Bakers, Quick and Easy Bread, Recipe Included, Yeast Breads on by : Paul
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Here we are in mid-May and this is already the third and last of the May Challenge breads to do in the MellowBakers group bake. And this one is way easy! With just a mix and knead of the dough then a one hour proofing the biggest concern here is: what to put IN the
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