Category Archives: Yeast Breads

yeast-leavened breads

The Sourdough Method

Week Twenty-Seven: Try It Again; This Time With Feeling. You may recall last week’s variations on a theme, entitled “Same Dough, Different Methods”.  Well, there was one variation I didn’t try: the sourdough starter method.  I didn’t try it because … Continue reading

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Fougasse – Again!

Week Twenty-Seven: Try It Again; This Time With Feeling. Well, it’s that time again: I’ve gotten through another three months.  That’s right, Faithful Readers, it’s the halfway point!  Woo!  Six months down, six months to go! *confetti* So this means that … Continue reading

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The Long Rise Method

Week Twenty-Six: Same Dough, Different Method [Oh my gosh, you guys!  I forgot to post this!  It was all written, and I totally forgot to hit the "publish" button!  Sorry sorry sorry!] The last variation of the week draws inspiration … Continue reading

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The Pre-Ferment Method

Week Twenty-Six: Same Dough, Different Method You all remember what a pre-ferment is, right?  Well, for those of you who can’t be bothered  to click on links, a pre-ferment is what you get when you ferment some of your ingredients for … Continue reading

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The Overnight Proof Method

Week Twenty-Six: Same Dough, Different Method Now this bread right here, the one pictured right above this line, this is why I’m doing all these variations.  Yesterday, I experimented with fermenting (aka: the first rise) the dough overnight in the refrigerator.  … Continue reading

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The Overnight Ferment Method

Week Twenty-Six: Same Dough, Different Method Today’s method variation involves a long, slow, cold ferment of the dough.  Maybe you think that sounds like we’re doing something ugly to the dough, turning it into dough sauerkraut, or something; but the … Continue reading

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The Autolyse Method

Week Twenty-Six: Same Dough, Different Method Yesterday, I introduced this week’s variations with the most basic method of bread making: the straight dough method.  Today, I’m going to discuss the easiest, fastest way to improve the flavor of any bread, … Continue reading

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The Straight Dough Method

Week Twenty-Six: Same Dough, Different Method   Okay, I’ll admit it.  Not like it was such a secret, but I am such a kitchen dork, you guys!  I could list examples to prove my point, but I’m sure it’s a … Continue reading

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Yeasted Beer Bread

Week Twenty-Five: Beer Bread Week! For today’s variation, I wanted to experiment with the leavening in beer bread.  I know, I know, half the charm of classic beer bread is its speed – delicious bread can be yours in less than 1 … Continue reading

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Onion Dill Bread

Week Twenty-Four: Breads With Vegetables To finish this week out, I wanted to make an onion bread.  But this bread isn’t actually very onion-y.  I might have called it “Dill Onion Bread” instead; except that it’s not particularly dill-y either. … Continue reading

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