February 24, 2011

Baker's Percentage Illustrated: Two Breads

Pain de Provence, a boule seasoned with Herbs de Provence.
Pain de Provence

That lovely boule is a Pain de Provence. There are lots of recipes out there for making Pain de Provence, but I didn't use any of them. Instead, I played around with the Baker's Percentage of a standard lean dough to illustrate what the Baker's Percentage is and how it can be used.

February 21, 2011

Baking Fundamentals: Understanding Baker's Percentage

If there is one arcane art in baking, it's understanding and using the Baker's Percentage. Once you've grasped the fundamentals, the whole world of baking seems simpler.

February 14, 2011

Yeast Fundamentals

At its most fundamental level, bread is a magical mixture of flour, water, salt, and yeast. The one ingredient in that short list that causes fear is yeast.

February 7, 2011

Raisin Bread

Lately I've been having a lot of fun with bread, especially recreating familiar breads but using wild yeast starter, or sourdough starter, as the primary leavening. Le Gibassier was so tasty it didn't last nearly long enough, so I was "forced" to make another breakfast bread. I thought raisin bread sounded like a winner, especially because I could make two loaves at once and put one in the freezer.