Bread with a looser crumb (holes in the bread structure) looks good, tastes great and is the goal of many artisan bakers. I have learned that using a pre-heated baking stone (in my case a pizza stone) to kick-start the rise, or oven spring, is an important factor in achieving such hole-i-ness. Continue reading “Kick-Start Your Bread with a Pizza Stone”
With its distinctive taste and mottled crust, there are few loaves of bread that look as impressive as the aptly named “Tiger Bread” (also known as Giraffe Bread, Dutch Crunch and Dutch Crust). Using this recipe you can bake one for you and the family. Or just for you. Continue reading “Bake Your Own Tiger Bread”
Most bread recipes in this blog, such as for the the loaves above, use a minimal knead method. In this post we explore how and why this works …
Continue reading “Minimal Kneading – A Basis for Great Bread”
The Cook's Digest 