I first noticed Pip Agnew on his site, The Fresh Loaf blog Filled with his personal baking notes and photographs of his home baked breads, it followed his journey from the beginnings into the ranks of professional baker. Inspired by his wonderful looking...
Perfecting home-baked breads is deceptively elusive. It takes time to get the art, not to mention the science. And while social media offer oceans of bread baking photos and formulas, even at their most simple they can be tough to replicate when baked in your own...
Pain de campagne (aka “country bread”)is a flavorful and structured bread. A wheat bread generally includes rye at around 10 percent. Below is a recent version using rye sourdough. This adds a punchy ferment and beguiling flavor. It’s great with...
Work has been overtaking my usual lazy baking routine. All to say, that my job has forced me to baking without involving any retarding of dough. That means a five-hour window from mix to bake, not counting previous day’s levain build. Below are photos of...
Here is a loaf without refrigeration processing. Instead its focus is on a simpler methodology. Forget about all those things they teach you in baking school such autolyse, folds, and retarding. This loaf is styled on old school mixing with no smoke-and-mirrors. It...
