I discovered bagels relatively recently and they are now part of my favorites baking things. I already posted on a wholewheat bagel recipe. In this post, I extended the recipe by adding cinnamon and raisins to get cinnamon raisin bagels. On the universal scale of pleasure, no doubt it competes with fresh morning croissants. For… Continue reading Cinnamon Raisin Bagel
The secret to making good bread is practice, practice and practice again. This being said, a simple trick to improve the taste of your bread no matter how much practice you have, is to make the bread multigrain. It’s going to make the bread so much flavorful. Here is a simple multigrain bread recipe that… Continue reading … And Multigrain Bread for All
It is possible now to buy freshly ground and milled flour. The flour is produced less than a week before you receive it. We decided to try this extremely fresh whole wheat flour from http://carolinaground.com. There is no comparison between this flour and regular whole wheat flour available in supermarkets. The flour from Carolinaground is… Continue reading Whole Wheat Baguette
Double the recipe of Wholewheat bagel
For 8 bagels 550g flour (2/3 bread flour, 1/3 wholewheat) 20g sugar 1/4 tsp yeast 250g water 1 egg 10g salt 25g butter (room temperature) Preparation time: 20 minutes (preparing dough), 20 minutes (shaping), 30 minutes (boiling+baking) Mix all the ingredients like for bread. Add the butter. Knead for 10 minutes until the dough is… Continue reading Wholewheat Bagel
Sourdough Bread. 4-5 days of cultivation for the barm. The barm reflects the environment it is growing in with flavors and strength. It will grow well at room temperature if this temperature is comfortable for you to live in. At its full strength, the barm doubles in size in half a dozen hours; you know… Continue reading Sourdough Bread
Baguette Croissant 