Slow fermentation is the best method for achieving better flavour in our bread. Besides taste it also makes the crust crispier and gives the bread a nice chew. And it can make it stay fresher for longer. My go-to method is cold bulk fermentation and I have made quite...
Farmer’s bread can refer to many different breads and the definition seems to be quite fluid. It can be made with varying proportions of flour and various types of flour. It can be sweetened with malt syrup, molasses, honey, or treacle. Caraway seed is a common...
You know I love cold fermentation. Usually, I stick with cold bulk fermentation and then finish the final proof at room temperature the next day. Cold proofing flips the process upside down. The bulk fermentation is done at room temperature and the final proof is...
Lately we have been baking some nice, sweet treats for our coffee bar at work and I thought that it would be good to share some of the recipes here too. Recently I posted my chocolate brownie recipe which was well received. Don’t worry this is still a breadmaking...
Cold bulk fermentation has been my go-to bread making method lately. It is convenient, easy, and the resulting bread has a far superior flavour. Usually, I leave the dough to ferment for 12 – 24 hours because it produces a great result, and I don’t want to plan my...
