Currently browsing author

Wouter

_MG_7081-001

Tips on baking with rye

Baking with (whole)rye flour has always been a challenge for me. I love the intense flavor of a dark, earthy rye sourdough …

_MG_9126

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 …

_MG_8804

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 …

_MG_8619

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 …

_MG_8561

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 …