There are several bread-centric blog events and groups that I try to keep up with: Bread Baking Day (monthly), which I even hosted once Bread Baking Babes (monthly) Bake Your Own Bread (biweekly) Yeastspotting (weekly) The newest addition to my list is the Bread Baker’s Apprentice Challenge (weekly), where participants bake through Peter Reinhart’s unofficial Read More…

Each movement of the serrated knife shoots sesame seeds in all directions, but it’s a minor annoyance that is easily justified. Baking releases the fragrance of the sesame seeds onto the crust and makes a noticeable difference. I should’ve done the same thing with the second loaf. Inside, the flaxseed aroma is more subtle but Read More…

I have a new bread baking gadget and its name is Pullman, a right-angled pan used for shaping rectangular loaves that would make your Geometry teacher proud. You may also know Pullman-style loaves as pain de mie, French for “bread of crumb,” because loaves baked with the removable sliding cover prevents a stiff crust from Read More…

The name pompe à l’huile is an indication of how this Provençal specialty is made: dough pumped full of oil. Might as well be proactive and drown the bread in extra-virgin olive oil ahead of time if you’re going to do it anyway. Saveur describes it as a cross between a focaccia, because it is Read More…