Baking with einkorn flour is still pretty new to me. I am still in the experimentation/discovery phase with this one. Einkorn gluten is basically unusable in terms of breadmaking, so the dough is extremely difficult to work with. It will not produce tall loaves (at...
Baking pumpernickel had been on my projects list for years. I always hesitated because the internet was full of various recipes using many different methods, so it was hard to tell what is real and what isn’t. You know that I don’t care too much for sticking to...
Cast iron pans come pre-seasoned from the factory. They have a coating of oil baked on to them for protection of the surface and to make them non-stick. As the pan is being used the protective coating (seasoning) can wear off. Especially if it is not cared for...
This one is quite similar to the other dark rye bread recipe I posted recently. With a few changes like using some wholegrain rye flour for extra flavour, skipping the pre-ferment for simplicity, and glazing the loaf towards the end of the bake, this bread turned out...
This is my kind of rye bread. Dense but bouncy and flavoured with one of my favourite rye bread ingredients – fermented rye malt powder. Even though the bread is made with only white flour, the loaf is dark and has a rich and intense flavour and aroma thanks to the...
