Tags » Kneading

No-Knead Artisan Bread

This is a recipe adapted from Jim Lahey of Sullivan Street Bakery in Manhattan. It was posted to the New York Times by author Mark Bittman in 2006, and has received many rave reviews, both for its simplicity in preparation and the quality/presentation of the final product. 858 more words


Almost No-Knead Baguettes

After my Cordon Bleu bread-baking course, you’d think I’d be a baguette snob– insisting on fresh yeast, hand-kneading, and traditional techniques– but my inherent laziness always wins the day when it comes to things like this. 424 more words


A Bread Recipe with commentary.

     I come from a family of cooks and bakers. My mother made Indonesian rijstafel to die for and taught me to do the same. My father baked bread for a steakhouse after he first arrived in Canada in ’53. 715 more words

Baking pizza

Baking pizza in the oven. Can’t it be done?

Not quite as much as the eating, the baking was still fun.

Kneading dough with my bare fists, 107 more words

Rhyming Story

Baker's flour combo

I made this loaf using a combination of baker’s flour from Abbotsford Convent and some organic stone-milled flour I found in my mum’s pantry. It was a lot easier to work than when I used the baker’s flour on its own, but a bit denser.


Everything I know about baking bread

Baking is one of those things that I’ve been learning bit by bit from things that people tell me. Here’s what I know so far: 91 more words


a long massage

really enjoy a good massage. The first real massage I received was when I was was on vacation in the Dominican Republic. My dad got a deep tissue massage, and my sister and I were interested enough in what that meant and how it felt, that he booked us back-to-back 45 minute massages as well. 177 more words