I’ve been on the bread baking journey for nearly six years, and whilst I’ve tried many different types of seeded bread (both purchased and made by my fellow bakers) this was one of the first seeded loaves I baked myself. It took a couple of experiments to get a seed mixture and technique nailed. And turns out that it’s very easy and virtually the same as other bread recipes I’ve used …
I’ve garnered a wealth of bread-making knowledge from many sources, the most influential being Dan Lepard and Ken Forkish. I decided to combine a Lepard recipe and Forkish technique to bake one of the best breads so far – the sour cream loaf. It has a delicious, tangy faux sourdough flavour and makes the most amazing toast.
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I’ve been successfully baking bread for some time using a minimal knead method. However I recently switched to an even better way of bread making that produces a tastier loaf with a looser crumb and wonderful crust … and also looks fantastic. The trick? A casserole dish.
I made some focaccia a while ago. It was pretty good and tasted pleasant with some balsamic vinegar dipping sauce. How to improve on this? Add some bacon! Or in this case, delicious smoked pancetta. And throw a few vine-ripened cherry tomatoes in for good measure.
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What do I enjoy most about cooking? Bread, Vietnamese food, fresh flavours and cooking gadgets … mostly the Big Green Egg. So how could I bring all of those elements together into a single meal, throwing in a good dose of tasty flavour enhancing rub?
Step forward the Simply Zensational Banh Mi roll.
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A crusty, tasty roll or baguette can be a delicious alternative as the wrapper of the lunchtime sandwich. And it’s hardly practical to eat a burger between two slices of bread.
Make your own crusty rolls and baguettes at home with this simple recipe.
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A friend at work mentioned that he liked bread made using the minimal knead technique. However with work and children (and cats), it took too long on a work night, and the bread was not ready for their dinner time.
I altered the recipe so that dough is prepped before work and baked fresh in the evening. Or prepped in the evening for fresh bread with breakfast.
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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”
One of my favourite aromas is that of freshly baked bread, even beating a good red wine. And it’s easy to make a crusty, tasty loaf at home with virtually no effort.
The Cook's Digest 