It’s been a while since my last baguette bake and I’ve always admired the beauties coming out of fellow TFL baker Alfanso’s oven.
I decided to give his… 237 more words
Based on one of the most popular formulas over at The Fresh Loaf.com this one includes dried cherries and a maple smoked cheddar cheese I picked up on my last trip to Vermont while visiting King Arthur Flour to stock up. 438 more words
This was an interesting experimental bread. I decided to use a potato cut up into little pieces along with the polenta in the actual porridge. I wanted to have actual pieces of potato in the bread and it worked like a charm. 631 more words