Posts tagged with: Bread Flour

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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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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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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