This is a rye flour bread with walnuts. It is from Richard Bertinet’s book, Dough, which I have previously recommended. The bread itself is made from a combination of strong white flour and rye flour and contains walnuts. You can choose to put pretty much anything in a loaf or bread-for example, cheese, olives, walnuts,… Continue reading Some bread I baked-a rye and walnut loaf
Tag: richard bertinet
What I baked yesterday
I baked these two loaves yesterday. One is a sourdough loaf, in the shape of a batard, made from a 100% Rye sourdough starter. The other one is a brown bread loaf with honey from a recipe of Richard Bertinet’s book, “Dough”. They both turned out well, and I am particularly happy with the oven… Continue reading What I baked yesterday
Making baguettes this Saturday morning
I’m making baguettes this morning. I used to think that making baguettes was difficult but once you understand a couple of basic principles and put them into action making baguettes is simple. The key, I think, is to ensure you insert steam/water into your oven prior to putting the baguettes in the oven. You can… Continue reading Making baguettes this Saturday morning
What I baked today-sourdough with walnuts and fougasse
I baked a sourdough loaf with walnuts, the starter I use for this one is Jack Sturgess (aka Bake With Jack) starter which is a 100% rye sourdough starter made up of 50g rye flour and 50g water. I made fougasse using the Richard Bertinet recipe from his book, “Dough”