Author Archives: Beth

Week Thirteen: Filled Breads What is it about bread that makes us want to wrap it around things, to cut and fill it, to stuff it with any and everything imaginable?  Why do we serve bread as a side, and … Continue reading →

Week Twelve: Pre-Fermented Breads The last bread on the schedule for this week takes the longest to make of any bread I’ve discussed so far.  It’s a reasonably authentic French pain de campagne, or, literally, “country bread”.  Pain de campagne is … Continue reading →

Week Twelve: Pre-Fermented Breads Today’s the day I get to brag.  Today’s the day I get to proudly run to the Internets, hold up my work like a happy first-grader, and shout, “Look what I did!”  You see, today I … Continue reading →

Week Twelve: Pre-Fermented Breads   This is called a “sourdough”; but technically, it’s not a true sourdough bread.  A true sourdough will use a starter to capture wild air-borne yeasts, rather than using a standard baker’s yeast.  The starter is … Continue reading →

Week Twelve: Pre-Fermented Breads The bread for today uses a pre-ferment known as a pâte fermentée, or “fermented dough” in French.  This technique uses a piece of dough from a previous batch of bread as the pre-ferment, introducing flavor and … Continue reading →

Week Twelve: Pre-Fermented Breads This week, I’ll be discussing breads that use a simple and ancient way to improve the flavor and texture of your finished loaf.  All these breads will use what’s called a “pre-ferment”, which just means that … Continue reading →