hungry?
So here it is, fresh out of the oven. Ladies and gentlemen (I use the terms loosely), may I present Cochise’s famous bread…
Tag Archives: bread
rye – an introduction
Well goody, Di’s nice post overcame my inertia for another bread post, and a phone chat with Cochise the other day got me thinking about rye flour, which he was playing with. Rye bread is hugely popular in parts of Europe, Northern Europe especially. The rye breads generally found in US markets tend to be [...]
five grain levain
OK, here’s the recipe for what has almost become the staple diet around here. I make this bread constantly – it freezes well – and we haven’t tired of it yet. It’s actually quite light in texture considering all the stuff that’s in it, and it works well for sandwiches of all kinds and makes [...]
sourdough with increased whole grain
I’m so irritated with Certain People in Washington DC that I’m going back to bread, something I both know a little about and can actually do something about. This formula will show two things; how relatively small tweaks to the basic sourdough (Sourdough with Whole Wheat) we started with can produce a loaf with a [...]
bread tweaking
Time for a general overview of this bread business. You are all by now fully aware I’m sure that it is impossible to be an enthusiastic baker and a reactionary conservative, so we’re doing the lord’s work here, people. The more people we can get interested in baking bread for themselves and their neighbors the [...]
more bread stuff
Here’s today’s sequence of events using the sourdough wholewheat recipe. Not so simple to take pictures with one hand and do bread stuff with the other, but it worked out OK and was fun to do.
sourdough with whole wheat
Here’s a great starting point for sourdough bread. This is a recipe from Hamelman’s book “Bread“, and it’s a real simple formula, but like a lot of simple things it takes a few tries to master it. Even the imperfect loaves are yummy though. It’s almost “white bread” – just a touch of whole wheat. [...]
oatmeal bread
A really nice soft bread for sandwiches, toast, whatever, with no sourdough needed. (It’s not ready yet anyway, right?) Enough here for two big loaves. Makes good rolls too. This is a good mix to practice kneading and folding. Accurate measurements really matter, and weighing is really the only way to go, but if you [...]
camelot
The topic of flour has come up a few times, so let’s sneak in a quick primer on that for future reference, because as usual the US and the Rest Of The World do things a little differently. Basically there’s wheat flour, and then a whole bunch of others. For now let’s stick with wheat [...]