The most basic of all breads.
Mastering the Art of French Bread Making. Part 3. Baguette.
These homemade baguettes are as close to an artisan bakery version as you’re going to find.
Potato Bread (made with raw potatoes)
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.
Mastering the Art of French Bread Baking. Part 2. Bâtard.
It’s not a boule, it’s not a baguette. It’s a bastard.
Mastering the Art of French Bread Baking. Part 1. Boule.
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 […]
Grain and Seed Loaf
Bursting with whole grain and seeds, this bread requires minimum effort. You don’t need to knead and proof the dough or even preheat the oven. Simply combine all ingredients and place your loaf in a cold oven. Set up the temperature and bake for an hour.
Simple wheat bread refined with buttermilk, which keeps the bread longer fresh and benefits the flavor. Its delicate-sour note makes the small but subtle difference.
Sonntagsbrot (German Sunday Bread)
The Sunday Bread combines the chewiness of bread with the richness of a brioche.
Enjoy it for breakfast or as a light snack.