Friday, October 14

Tips for Using an Emile Henry Baking Cloche

Bread from Emile Henry Bread Cloche

There’s a very quick learning curve when baking with the Emile Henry Baking cloche. I’ve found a few tricks to getting the best results. Here are some of my tips: • Use the right amount of dough to fill up the cloche without crowding. I bake 2 to 2 ¼-pounds of bread dough in my Emile Henry Bread Cloche. That is a batch of bread dough made from approximately 4 to 5 cups of flour. This

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Bread Makes the Meal Recipe Contest

Bread Makes the Meal

The recipe contest has ended but I will continue to post new bread recipes from time to time.  And more exciting thing to come. This fall baking season, I’m launching a month long celebration of baking bread at home­—Bread Makes the Meal.  Each week, for the next five weeks, I will share some of my favorite recipes, tips and tricks to entice you to make bread at home.  (Here’s the recipe for Week One, Irish

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Think Like a Baker – Steam in the Oven

Think like a baker -Loaf burnished and golden from steam in the oven

Steam in the oven during the first few minutes of baking bread has many benefits. The moist steam reinvigorates the yeast in the dough. Steam gives bread dough time to expand: the added moisture keeps the dough from drying out before it has time to rise. Steam also produces bread with a thin, chewy crust and seductive shine, what you see in the loaf of country wheat bread pictured here. Breads baked without steam may

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Friday, May 29

Rye Crown Loaf with Olives and Rosemary

Rye Crown Loaf with Olives and Rosemary

When it comes to summer baking, I stick to the basics.  Pizza that can be served at room temperature on a picnic, breads and rolls that work well in sandwiches or with cheese and bagels for houseguests.  One bread recipe I’ll be making this summer is this Rye Crown Loaf with Olives and Rosemary. The dough has a good percentage of fiber-rich, whole grain rye for flavor and is perfumed with fresh rosemary and salty

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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

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