The most basic of all breads.
Try my next-level recipe for crusty white bread – it takes a lot longer to prepare than my Bread From The Pot but the result will be the best loaf of bread you’ve baked at home.
It takes time and patience, but your reward will be a crusty loaf with a chewy yet tender crumb and a clean, wheaty flavor.
These homemade baguettes are as close to an artisan bakery version as you’re going to find.
A flavorful, full-bodied loaf of bread, perfect for savory sandwiches.
The raw and very finely grated potatoes give this bread a unique, tangy flavor and excellent freshness. The addition of whole-grain wheat and rye flour makes the crust chewy and each slice pleasantly satisfying.
This mild-tasting, chewy, white bread takes full advantage of a covered cloche stoneware baker.
It’s not a boule, it’s not a baguette. It’s a bastard.
It is quite amazing how the French create a variety of breads with only flour, yeast, water and their famous art of folding and shaping – called „le faconnage“ – which gives each bread its unique texture and taste. My basic recipe for a traditional French bread is very easy to make. If you want […]
Tastes best fresh out of the oven with a salad or a variety of dips, like my Authentic Baba Ghanoush (Eastern Mediterranean Aubergine Dip) or Smoky Eggplant Dip.