Hibiscus Tea + Lemon Zest bread

Hibiscus flowers (flor de jamaica) make an extremely vibrant pink/purple tea with some really nice floral and tart flavors.  I’m starting to experiment a little bit more with using other hydration sources instead of water for my bread baking.  I recently baked a loaf of bread that only used a milk stout instead of water and […]

Traditionsbrot | der brotdoc

Disclaimer: Das Auffinden von Werbung in diesem Artikel, oder die Ansicht, daß Links zu den verwendeten Zutaten zu Zwecken der Werbung gesetzt wurden, wird mit Nachbacken des Rezeptes nicht unter 5 Mal geahndet. Der Brotdoc. An mich wurde die Frage herangetragen, ob ich nicht einmal mit einem normalen 550er Mehl ein schönes krachendes Weizensauerteigbrot backen […]

Apricots and Pecans Sourdough with Oats

I had a huge bag of apricots and decided to use them in a bread. Maybe I shouldn’t have bothered. 🙄 I remember another time using apricots and the loaves bombing. Recipe Makes 3 loaves Soaker 125 g Rolled Oats 250 g Boiling Water Dough 800 g Unbleached Flour 200 g High extraction Spelt Flour (230 […]

Barley Bread (sourdough) | The Fresh Loaf

The intention behind this bake was to use enough barley to impart a distinct barley flavor, while having a low enough % to retain a good crumb. I made it 25% barley flour, which I milled from pearled barley from the supermarket (remainder was bread flour, except for some whole wheat in the starter). I […]

Armenian Tahinov Hatz | The Fresh Loaf

I used this recipe with a few adjustments. https://tarasmulticulturaltable.com/tahinov-hatz-armenian-tahini-bread/ The dough was too dry – I had to add another 30ml, a tablespoon at a time. It may depend on your flour. I used white baking flour. I used approximately 1/2 Cup of tahini. The flavour is subtle, but definitely there. I felt that 1 […]

Beluga-Linsenbrot I + II | der brotdoc

Nachdem das Backen mit selbstgemahlenem Reismehl zu sehr schmackhaften und interessanten Broten und Brötchen geführt hat, kam mir vor einer Woche die Idee, Ähnliches einmal mit selbst gemahlenen Beluga-Linsen auszuprobieren. Zunächst entwickelte ich ein Rezept mit Weizenmehl 1050. Der Teig war trotz nicht sehr hoch gewählter Teigausbeute sehr weich und der Kleber sehr dehnbar, so […]

Weekly Bake Torpedo style... | The Fresh Loaf

Weekly Bake Torpedo style… | The Fresh Loaf

Time for the weekly bake and I decided that I want to improve  my shaping of a ‘torpedo’ style loaf with more tapered ends. Not quite there but making a start… Research first and I’ve found the following bakers on IG which shared their shaping and watched their videos endless times… One is from @mothersoven […]

The journey of sourdough | The Fresh Loaf

I began baking bread when I was unemployed and feeling pretty down and out in life. I was searching for something beside triathlon to give me some purpose. Some people turn to church; I turned to my oven. My inspiration came from seeing these beautiful artisan loaves on Instagram and wanting to give it a […]

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