Tips on baking with rye

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Baking with (whole)rye flour has always been a challenge for me. I love the intense flavor of a dark, earthy rye sourdough bread, and after eating one or two slices your stomach is usually pretty much filled up. It’s very sad to find out that Belgian bakers almost never bake …

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Pane di Altamura

Italian sunshine: using durum wheat Pane di Altamura is one of those special breads which is “region locked” – it earned a special …

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Country Potato focaccia

How versatile can a bread recipe be? According to Chad Robertson’s “Tartine Bread” book, very versatile. A good bread dough can be transformed …

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making bread from croissant dough

How I accidentally baked a dough using croissant dough… The previous sourdough croissant recipe from Local Breads was jummy but my recent copy …

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Enriched easter bread

Happy easter with this enriched jummy marizpan bread! Our colleages at The Weekend Bakery posted a lovely looking christmas stollen recipe I neglected …

A nicely risen boule

Correctly scoring your loaf

The importance of scoring your loaf One of my favourite recipes for baking from a cookbook must me Mr. Hamelman’s “Vermont Sourdough“. …

Baked sunflower rye bread

Sunflower seed rye sourdough

It’s still cold outside in Belgium, and the birds are feasting upon endless supplies of seeds we feed them. Lastly, I was …