Hey team! I hope that the absence of bread writing in your life for the past couple weeks hasn’t been too painful. I made these bagels a while ago, but they turned out fantastic so maybe it’ll be worth the wait.

This bagel recipe is from Peter Reinhart’s The Bread Baker’s Apprentice, and one thing I enjoy about this book is Reinhart’s writing. He’s an absurdly talented baker who can make all kinds of amazing bread, but he’s able to come across as a guy who just loves bread a lot. I can relate. He opens this recipe with gusto, asserting that there “are two kinds of people in the world: those who like chewy water bagels and those who prefer softer steamed bagels” (121). I’ll eat either, honestly, but if presented with a great New York-style bagel and a steamed bagel from this or that chain, I’ll always pick the chewy water bagel.  (more…)

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Right up front, there is something you need to know: I think these rolls are way more work than they are worth. (more…)

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Hey Rangers, I’m back, and I want to talk about a couple things before I dive into the world of baking bread with steam.

Most important first, and this has nothing to do with bread: If you are or were ever a fan of Power Rangers, AND if you have ever seen Breakfast Club, go see the new Power Rangers movie. There are misunderstood teens sitting in a circle sharing their detention stories, and that’s just the beginning in terms of similarities.

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So far, I’ve made a lot of enriched bread. Last week was a bit of an intro to more bare-bones bread, but we all saw how that turned out.

Today is for ciabatta. I love ciabatta. Have you tried ciabatta? Well, now you have to try it. I really wanted to show off  today because there have been a couple semi-flubs in a row, so here’s me. Flaunting. (more…)

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Hey squad!

For my fourth recipe test, I decided to showcase a recipe that I’ve been trying and testing and adjusting since Gloria became a full-fledged starter.

You can find the recipe here, at King Arthur Flour’s website, and the name is pretty descriptive: Artisan Sourdough Bread made with a Stiff Starter. (more…)

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First things first: Go to the page Toolkit and read about digital scales because I’m going to be talking about ingredients in terms of weight here.

Now that we’ve got that out of the way, I want to talk about baker’s percentage. If you hate math and numbers, maybe you can learn to accept these because they will definitely improve your baking probably. (more…)

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Welcome back, my little yeasties!

I hope you like the name, I was inspired after watching Gaga’s performance on Sunday, the one she bookended with football. Man, that was great.

This week, I blended two of my favorite things: chocolate and bread. This is okay because another of my favorite things is riding cream colored ponies.

I’ll just move along. (more…)

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Well hello, friends!

Once again, I chose a recipe from Bread Illustrated by America’s Test Kitchen. This time, having acquired a loaf pan, I decided to make some sandwich bread of the American variety.  (more…)

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Hey team.

Thanks for tuning in for the inaugural post of Millennial Loaves! I decided to tackle a recipe from Bread Illustrated by America’s Test Kitchen (ATK) for an Italian bread first because I currently do not possess a sandwich loaf pan.

Rome wasn’t built in a day, and what not.

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