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Castanheiro festa pão

Castanheiro festa pão (Chestnut festival bread)

This Portuguese festival bread is like many from Portugal, very cake-like and rich. Milk, chestnut puree, sugar and a long fermentation nevertheless make it an artisanal bread to enjoy at any celebration. 429 more words

The Daily Bread

WALNUT, GORGONZOLA & RASPBERRY BREAD

I adore ripe, rich and strong tasting cheeses and not a day goes by without bread being combined with cheese. This loaf takes the passion for both one step closer. 516 more words

The Daily Bread

PAN MULTICEREALES

The original formula by maestor panadero Gregory Kupis appeared in Molineria Y Panaderia 1227-1228 Noviembre-Diciembre (ISBN: 0026900X) and to translate, this bread has a very rustic appearance due to the mixture of different flours that also confer a very strong and distinctive flavour. 1,027 more words

The Daily Bread

RYE SOUR

RYE SOUR

One of my favourite breads and I only made two loaves the first time, gave one to Jasia and William and for the other proceeded to devour it in under ten hours. 1,019 more words

The Daily Bread

EINKORN AND KAMUT WILD

EINKORN AND KAMUT WHOLEMEAL WITH WILD GARLIC

This formula is based in part on Eric Kayser’s Organic Einkorn Bread in The Larousse Book of Bread: Recipes to Make at Home (ISBN: 978-0-7148-6887-5).   801 more words

The Daily Bread

Raspberry Sour with Einkorn

This was the first time I used Einkorn and I immediately regretted only ordering a small quantity from Shipton Mill.  It took one bake and taste to be smitten with this ancient organic whole flour. 454 more words

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Pan de Higos & Wild Strawberry Sours

Jesus Machim, Horno San Bartolome in Valencia (Spain), contributed a formula for Pan de Higos (Fig bread) to “Masa Madre Elaboracion y Utilizacion” .  His method uses a mixer at low speed for 4 minutes followed by a rest and then a final mix at high speed for 6 to 8 minutes. 807 more words

The Daily Bread