Pain au Méteil is traditional country bread dough composed of two grains rye and wheat, good mixings for winter. This young starter amazed me as the dough behaved and proofed so well. A mahogany crust and evenly open crumb abounded. With a tab of cheese, or charcuterie…this is a great loaf of mixed grains.
Feel free to follow us on social media for the latest news and more inspiration.
I love croissants. I love everything about them. Their layers of texture, from their crispy outside to their buttery...
As noted, I’ve got some nice bags of Swiss flour that I’ve often used on my vacations at my sister’s house in Basel....
Pan de Yuca The cassava plants found in Africa and Latin America can produce a...
Pretzels, or Brezeln, are the iconic knot-shaped bread from Germanic origins that I can't get enough of, especially...
0 Comments