Below are shots of a loaf bread using commercial yeast. It's in the whole grain mode, using a healthy portion of sprouted wheat and Swedish ølandsvete (whole wheat) flour. Forgetting to oil my pan loaf, there was a bit of tear in the side when I attempted to extract it. Regardless, it was good for a PBJ sandwich or with eggs and bacon!
In one of our first interviews from 2005, we invited Jacques Pepin into our kitchen. Years previously, Stir the Pots...