Sunday, October 23

Measuring Flour by Volume

Measuring flour by volume

Weigh your ingredients. That’s what baker’s do.  Weighing is the only way to get consistent results.   An electronic scale is easy to use, relatively cheap and durable. But if you must use measuring cups, here are a few essentials when measuring flour by volume. Use dry measuring cups for dry ingredients like flour and sugar. Reserve the clear glass or plastic measuring cups for liquids. A one-cup household measuring cup holds from 3 ½ to

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Sunday, October 16

Irish Wheaten Bread

Irish Wheaten Bread

Irish Wheaten Bread is the simplest bread you can make. It is addicting and absolutely delicious, a fact made obvious when I baked the loaf pictured here. (We can’t stop eating it.)  The flavor of the whole wheat flour gives it an unexpected sweetness.   Although the texture is somewhat crumbly, the loaf slices neatly. This is Bread Makes the Meal Project Week One so I am going to spend a little time explaining the steps in

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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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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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Wednesday, September 09

New York Chewy Bagels Food Processor Mixing Method

Tray of NY Chewy Bagels

Bagels became my specialty when we were working on Charlie’s book, The Best Bread Ever. When I lived in New York for a few years, a warm “everything” bagel was a breakfast staple alternating with an Eli’s Walnut Raisin Roll. Naturally I was the one to adopt this iconic roll. For the book, we received tips from true bagel mavens and the result is this recipe, New York Chewy Bagels Food Processor Mixing Method. It

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Friday, May 29

Rye Crown Loaf with Olives and Rosemary

Rye Crown Loaf with Olives and Rosemary

Recently I’ve been testing some bread baking products from Emile Henry.  I developed this fragrant Rye Crown Loaf with Olives and Rosemary to bake in their Bread Baking Cloche. It’s the kind of bread that appealing to me right now because the dough has a good percentage of fiber-rich, whole grain rye for flavor. And it is perfumed with fresh rosemary and salty olives.  There is little skill required to shape the dough into a

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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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