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Title of The Fresh Loaf blogs: "The Fresh Loaf | A Community of Amateur Bakers and Artisan Bread Enthusiasts."
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My favorite place to get fresh grains to mill, Barton Springs Mill, has partnered with Oklahoma State University’s Dr. Brett Carver and Bob Baker of 4 Generations Far...
Today's bake: Geysir Bread - Iceland
Source: Kaffi Borgir in Dimmuborgir, Iceland
Notes:
Tried my hand at a gelatin-based neutral mirror glaze for the first time. Still need to polish the details next time, but loving the process.
Crumbshots to follow...
The finished product.
Meet my first attempt at Pain de Lodeve from the town of Lodeve in Southwest France. This bread is the light and airy kissing cousin of Italian ciabatta and Spanish pan de Cristal.
Since there is no IGP or codified formula for this bread I went with 90% hydration. Some formul...