Méteil Bread

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...

Mischbrot

Mischbrot is a classic rye. My first try was a disaster. Having used an Ian Lowe formula, I reached out to the master, himself. Ian explained that my mistake was under-fermentation. He told me it should be proofed like a standard wheat loaf. Ian...

A Gift Formula From Egoitz Fernandez

From our friend Egoitz Fernandez, a favorite of his Arto Opila (corn/wheat bread).  The night before: Mix together the corn and water (Water at 90 degrees Celsius) until there is no dry flour lumps, let it cool down and cover. Baking day:(desired dough temperature 24...

Ancient Grass and Grains Bread

The loaf started was fermented with a rye, buckwheat sour dough. The remainder of the flour mix  was varying  percentages of local farmed wheat, barley and Castelvetrano grano duro from Molini del Ponte in Sicily. Buckwheat is a pseudo cereal, more a seed...

Hybrid Croissants

Failed sourdough croissant efforts have thrown my Viennoisserie prowess back to the drawing board. I made up a batch of hybrid dough,(yeast and sourdough) with 30% durum semolina.The dough sat 15 hours in a refridgerated bulk ferment, a method I got from...