This is another recipe I have tried from Emmanuel Hadjiandreou’s book, How to Make Bread. It is mostly cracked rye grain. It is his version of pumpernickel. It’s quite dark (though not as dark as real pumpernickel) and moist. Ready…
Sourdough Focaccia
I searched the Internet for a sourdough focaccia recipe but couldn’t find one that was satisfactory. They all used US cups and tablespoons that don’t translate well to other countries. A US cup holds 237 mL whereas an Australian cup…
Sourdough Ciabatta
For some time I have been wanting to bake ciabatta. Every attempt I have made has been a flop (literally — the loaf has collapsed). The trick, apparently, is to use a very moist dough (about 78% hydration) and high…
Country sourdough
My latest bread effort – ‘Levain de Campagne’, white with some wholemeal and rye. It is based on Emmanuel Hadjiandreou’s recipe in his book ‘How to make bread’. This is the third time I have tried this. The first time…
Sourdough with figs and walnuts
This is a small rye sourdough loaf with figs, walnuts and star anise. It makes a great snack with morning tea or on a cheese board. The recipe can be found in How to Make Bread by Emmanuel Hadjiandreou.