Blogs about: Pane
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German country bread
Zorra from 1x umrühren bitte has called upon bakers and bread lovers to bake or buy bread for World Bread Day. Since I had a piece of rye bread left, I decided to include it in the next bread in an … more →
ye olde bread blogge
Old school graffiti from Harstad, Norway
— 1 comment
nordicfame wrote 2 weeks ago: Let me introduce a nice little collection of old school graffitipictures from Harstad, Norway. From … more →
German country bread
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theinversecook wrote 1 month ago: Zorra from 1x umrühren bitte has called upon bakers and bread lovers to bake or buy bread for World … more →
Eric Kayser's Ciabatta
theinversecook wrote 1 month ago: In the wilderness of blogsphere Ciabatta seems to be the most popular of breads. At some point every … more →
66 percent rye
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theinversecook wrote 1 month ago: This is another close-textured, but not dense, loaf made with a good quantity of rye. The lower prof … more →
...and mine
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theinversecook wrote 2 months ago: Topped with tomato sauce, mozzarella, parmesan, oregano, red chile peppers, garlic and artichokes. … more →
OLD NYC part one. photos by Pane 60% rye with apple-juice-soaked rye grains
theinversecook wrote 2 months ago: This is a moist rye loaf, that keeps well and has some extra bite because of the addition of boiled … more →
...and a loaf from the new starter
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theinversecook wrote 2 months ago: After one more refreshment of my new rye sourdough, I made an overnight sourdough build. It seemed v … more →
An iPhone photo: Window ...
dominiquejames wrote 2 months ago: A flat window on a corrugated wall. … more →
Reticula
shiv4317 wrote 2 months ago: ShiVaKeron LulaTuku ShiVaInterGalactica ShiVaSunAltervista StefanoDomenicoPiovanelli ShiVaAtlAnTis C … more →
Dan Lepard's onion and bay loaf (rolls)
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theinversecook wrote 2 months ago: My entry to one of the Bake-Offs with recipes from The handmade loaf by Dan Lepard. Very crusty, ver … more →
My brioche
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theinversecook wrote 2 months ago: I think a brioche should be just a rich white bread and act as a canvas for colorful toppings, both … more →
Eric Kayser's book and the best crust ever
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theinversecook wrote 2 months ago: ‘Pretentious crap’, wrote the one and only reviewer at amazon.de of Eric Kayser’s … more →
Don't.
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theinversecook wrote 3 months ago: That sounded like a marvellous idea. Why not add vegetable juice to a 5-grain dough? *shrug shrug* I … more →
Bread Basics and 'Base Dough' Recipe
dearmariana wrote 3 months ago: After a wonderful trip to southern Germany, I returned with an excellent bread baking book – … more →
Bread with 60% of very coarse rye meal
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theinversecook wrote 3 months ago: The message of this post: When adding coarsely ground grains to a bread dough, add a lot. Inclusion … more →
LALALLALA
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winniethepoop wrote 4 months ago: Through the glass. … more →
Trace your name
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DOMINO wrote 4 months ago: I placed my hand against the pane, I traced you name into the frost What was it that I’d hoped to ga … more →
