Wednesday, November 16

Country Baguettes

Country Baguettes

Tomorrow November 17 is  Homemade Bread Day! 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 mixed in the food processor using Charlie’s patented dough mixing method. The dough mixes in a snap, 45 seconds in fact, using a food processor fitted with the metal blade.  Then it ferments for a good

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Sunday, November 13

Golden Raisin Walnut Crown Loaf

Golden Raisin Walnut Crown Loaf

Time equals taste.  Fermentation equals flavor.  That’s what bakers know and that’s one of many reason why naturally-leaved bread made with sourdough starter is so appealing. But most people don’t have the time or inclination to keep a yeast dough starter alive.  In this recipe for Golden Raisin Walnut Crown Loaf, a sponge dough made with a touch of rye flour is the magic trick that boosts the flavor of one of our favorite loaves. This rich

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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.   When I teach people to make bread, most are looking for something rustic, perhaps with some whole grains and

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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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