Still no sign of our new Rofco ‘semi professional’ baking oven. So while waiting for it, we might as well bake some more bread in our little normal household oven with a capacity of one bread at a time. We hope to improve the crustiness of the bread crust and achieve a more open, creamy [...]

We are still baking bread. I have baked a white bread with a sort of nice slash pattern on the side of the bread and Ed has baked a 20 hour retarded (in the refrigerator) fermented bread with 20% whole wheat flour. Ed’s Pain Rustique – based on 50% poolish (6 hour fermentation) Ed’s Pain [...]

We started baking bread like crazy again after a little break. The reason; we wanted to see if we also could bake great artisan breads. We also got fed up with fluffy tasteless supermarket breads. However, in our small oven we can only bake one bread at the time and never get the crusty crust [...]

Today I made my first real brioche. By real I mean I took the time and effort to try out a recipe that, to me, seemed the most authentic and French. For the recipe I used one of my most priced possessions for over 12 years, the book on Patisserie by the Roux brothers. This [...]

I believe there are few things more rewarding than baking bread. The dough, the smell, the cracking of the crust, the warm oven. How can people ever think about taking bread of the list because they think they must follow some diet that makes you smelly and farty (sorry Dr. Atkins!). Nobody can keep it [...]