Recipes
A simple white bread
This is a quick and simple bread
I use to make when I find (at 6pm) that I do not have any for the dinner. I like to use
a dash of barley flour (not a malted barley flour!) to add an extra "chewiness" into it,
but white flour only works just as well.
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Scones
This is my take on a recipe from
Richard Bertinet's "Dough." It is scaled down and slightly modified (I do not like salted butter and
prefer cranberries over the raisins). The result is a delicious breakfast treat.
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Ciabatta
My all-time favorite - the famous
Italian "slipper". This recipe uses a ferment (biga) that needs to be prepared in advance, but it
gives the bread nice open structure and wonderful flavor. The dough is little bit sticky, but it is
really fun to work it out by hand.
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Anis Bouabsa's baguettes
Anis Bouabsa had won the first prize for the
best baguettes in Paris Award 2008 and his winning recipe became immediately a hit of the baking forums.
I found it at The Fresh Loaf and
tried it right away with a little twist - I added a bit of dark rye flour (I love rye flour!) The baguettes turned out quite well, with
an airy crumb texture, crunchy crust, and a little bit nutty flavor.
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