Wednesday, November 16

Country Baguettes

Country Baguettes

Tomorrow November 17 is  Homemade Bread Day! And it is the big day, the drawing for the Bread Makes the Meal giveaway from Emile Henry. Don’t forget to visit their Facebook to enter.  Just message them a favorite bread recipe. But before you go, no month-long frenzy of home baking would be complete without a recipe for Country Baguettes.  In fact, the bread we make at home most often is this one, a long fermented dough

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Monday, November 07

Country Wheat and Rye Boule

Country Wheat and Rye Boule

The miracle of bread making is how a wet mess of a dough bakes into a billowy loaf of bread. If you’ve been baking along with me, you are ready to tackle Country Wheat and Rye Boule. This is the monster loaf we all crave, one with a dark, caramelized crust, big holes and a chewy crumb. (Don’t forget that it is Bread Makes the Meal Project and Recipe Contest Week Four.  I hope these recipes encourage you

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Friday, October 14

Working with Wheat Flour – Flour Absorption

Flour absorption in two kinds of lfour

Different brands and types of flour absorb different amounts of water. If you use bread flour in place of all-purpose flour, or if you add stone ground whole wheat to your dough, you have to be prepared to adjust the amount of water you use when making bread.  When you are working with wheat flour, you’d be wise to become familiar with the concept of flour absorption. The absorbency of flour varies from grain to

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Think Like a Baker – Wheat Flour for Bread Baking

Varieties of Wheat Grown in Vermont

Learning a little about wheat flour will help you with your bread baking. Wheat flour is made from wheat berries, the small seeds from which the next crop of wheat is grown. The berries are milled into fine flour. Each tiny wheat berry is composed of the bran, the germ and the endosperm. Bran is the tough outer coating that protects the wheat berry in a hard shell. There are several layers to the bran

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"Let no man fancy he knows how to dine
Till he has learnt how taste and taste combine."

-Horace, Satires, 2.4

They're here!

 

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