This French kneading method is the only one that has given me consistently good 100 percent whole wheat loaves with the texture and flavors I want in a bread.
in this video, Babette, from La Cocina de Babette, demonstrates the French kneading technique, as well as the windowpane test, with excellent closeups that clearly let us see what she is doing.
We’ve been hungry for a sandwich loaf for a while now, so I decided to see how this whole wheat onion seed bread recipe would work in a loaf.
This video from the King Arthur Flour Company is the most instructive I’ve found on the folding technique, which they suggest using in lieu of kneading when you have a wet, sticky dough.
Bursting with flavor, this piquant loaf is going fast. We want to eat it in chunks, breaking them off and dipping them into a creamy yogurt-cheese sauce, which we always have on hand. It’s good so many ways. Better than an onion bagel for breakfast, and so much more nutritious–full of goodies our bodies crave.
Hankering for a savory crust to go with the bacon and pinto beans stew I planned for dinner, I changed this loaf up–with walnuts, roasted pumpkin seeds and finely chopped oregano
These oatmeal apple-cinnamon wild yeast sourdough pancakes use a full cup of excess starter and are super easy to make
With deepest gratitude to the King Arthur Whole Grain Baking book for the foundation recipe, I’m thrilled today to share my first whole wheat sourdough bread recipe. We love it more than anything we can get at our local boulangerie, and that is saying something.
If you’re like me when I first started to make sourdough bread, you may not have all the tools that make sourdough baking easier. Tool list This is a list of the more unusual items you will need and the common kitchen tools you can substitute for them until you decide whether to make the investment.
We noshed this loaf like it was to-die-for pastry instead of a humble boule. Too bad photographs don’t convey flavors and scents!