Category: Bread

I used a very slow rise and a well developed starter for this recipe. I maintained the starter for approximately 3 months in the refrigerator with weekly feedings @100% hydration (equal parts water/flour by weight). It was started with 50% kamut/50% bread flour, and fed with a water/white flour for subsequent feedings. The kamut enhances …

Read More “French Boule”

Ok, these rolls are nothing short of friggin awesome. The characteristics that set this one apart is the use of a Tangzhong starter which is a no-ferment roux. The buns are light, airy, with a nice crumb. The crust is a nice golden thin crisp, with a gloss finish. I’d avoid a lot of butter …

Read More “Japanese Hokkaido Bread Rolls”