Sourdough Sesame Bagels

I feel like January is becoming my bread month – just like February seems to be dedicated to chocolate. There is just something about being stuck at home, while Winter is raging outside, that calls to my inner baker. It’s also a slight brake from all of the sugar we’ve been pilling on during the…

Sourdough Rye

I’m getting back into my post Holiday baking with this lovely boule of sourdough rye bread. The addition of caraway seeds is optional, but I highly recommend the addition of orange zest. It adds a slight fruitiness to the bread that nicely compliments the bitterness of the rye and the tang of the sourdough. For…

Fresh Dill Crispbread

More DILL! Last week it was dill pickles and dilly beans, this week I sandwiched fresh dill into my fennel crispbreads. I used my pasta machine to get these nice and thin, and I folded in the dill using the same method one would use for creating handkerchief pasta. I used my wild yeast starter…

Kouign-amann

Kouign-amann, sometimes referred to as a Breton Cake in deference to it’s origins, Brittany, is one of the most delightful pastries I have ever come across – caramel crusted bread, laminated with pockets of buttery sweetness – who could resist? I think the best way to describe kouign-amann is as a cross between a croissant…

Honey Wheat Sourdough

I’m revisiting my basic wild yeast leaven boule recipe with new tips and strategies to simplify and streamline the process.  I have come to realize, that even though I like the look of bread proofed in baskets, it’s not the most efficient way to proof wild yeast leavened bread.  Wild yeast risen bread is more delicate then…

Hot Cross Buns

I have been eyeballing hot cross bun recipes for years.  Every Easter I’d briefly consider baking them before settling on a “simpler” and “less time consuming” Easter bread.  This year, seeing as time was not an issue, I was determined to give these a try, and I’m glad I did.  They turned out to be…