For the love of bread
Long-time fans of Breadsly may have wondered what is up with Breadsly... well, we are perfecting shapes these days. Stay tuned for a new...
Crunchy Dark Rye - Day 2
Today is bread baking day. We are going to use the starter we put together yesterday to make our crunchy dark rye loaf. Mine looks like...
Crunchy Dark Rye - Day 1
We are going to make an aromatic dark rye loaf this time around. We will use two-to-one ratio for the starter to get a more golden color....
Simple Wholesome Pita - Part 2
Today is pita bread baking day! Our dough from day 1 looks something like this: Scrape it off the sides of the container into a ball...
Simple Wholesome Pita - Part 1
To answer the question of whether measuring ingredients using a cup is possible, i.e. without using a scale, the answer is YES! Here's a...
Whole Wheat Boule - Day 2
We're going to make our whole wheat boule bread using the starter we put together yesterday. Mine looks like this: Measure 30g oat flour:...
Whole Wheat Boule - Day 1
We're going to make a super wholesome crunchy boule. This recipe uses our no-knead approach and an overnight starter. Here's how we make...
Rustic Boule - Part 2
Today is bread baking day. We're going to add some more flour, water, salt, and yeast to the starter we put together yesterday. Mine...
Rustic Boule - Part 1
I came across a great deal on Golden Buffalo flour the other day. I couldn't resist but buy it and bake a crunchy boule using our awesome...
Salty Einkorn Loaf Part 2
Today is bread baking day. My dough from day 1 looks like this: Cover the container and let it sit to warm back up for two hours: First...
