Category Archives: Yeast Breads

Week Forty-One: German Breads If there was ever a bread to exemplify the German state, the pretzel might just be it.  Straightforward, beautiful in its simplicity, rustic and refined, each variation as excellent as the one before… and of course, … Continue reading →

Week Forty-One: German Breads This week, I’ll be exploring the wide, wide world of German breads.  You may not think of Germany as a particularly bread-loving country, as much attention as is justly directed towards their beer and sausages, but this … Continue reading →

Week Forty: One More Time The first time I made banh mi bread, I must have been some kind of busy.  I don’t remember exactly what I was doing, but whatever it was, it was enough to make me forget … Continue reading →

Week Forty: One More Time Jim Lahey’s no-knead method is so amazingly simple that it’s quite tempting to fiddle with it, making substitutions here and there, pushing the limits.  One of the more obvious changes is to swap the white … Continue reading →

Week Thirty-Nine: No-Knead Bread Week This last no-knead variation takes yesterday’s adaptation one step further: instead of simply adding different grains to subtly change the flavor, this version adds such generous amounts of parmesan and kalamata olives that the word … Continue reading →

Week Thirty-Nine: No-Knead Bread Week I do attract an astute crowd, don’t I?  A couple of sharp-minded readers totally predicted today’s recipe without even knowing it, in helpful response to the whole wheat no-knead bread fiasco.  For anyone who hasn’t … Continue reading →

Week Thirty-Nine: No-Knead Bread Week Okay, you’re sold on this whole “no-knead bread” thing.  You’re ready to try it out.  Problem is, you’re never in one spot long enough to make it through the whole twenty-odd hour process.  Or maybe … Continue reading →