Monthly Archives: October 2009

Bauernbrot (German Farmer’s Rye)

Week Forty-One: German Breads Oh, I had such high hopes for this bread.  A moderately wet dough, a 48 hour starter, a long and slow rise, a single giant loaf… all the building blocks were there for one fantastic bread. … Continue reading

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Franzbrötchen

Week Forty-One: German Breads Hailing from Hamburg, these spiralled breads are the German cousins of the French croissant — literally.  The name “franzbrötchen” translates to “little French breads”, and the parallels are obvious.  Both are flaky Viennoiserie, made as they … Continue reading

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Soft Pretzels

Week Forty-One: German Breads If there was ever a bread to exemplify the German state, the pretzel might just be it.  Straightforward, beautiful in its simplicity, rustic and refined, each variation as excellent as the one before… and of course, … Continue reading

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Pumpernickel

Week Forty-One: German Breads This week, I’ll be exploring the wide, wide world of German breads.  You may not think of Germany as a particularly bread-loving country, as much attention as is justly directed towards their beer and sausages, but this … Continue reading

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Banh Mi Bread, One More Time

Week Forty: One More Time The first time I made banh mi bread, I must have been some kind of busy.  I don’t remember exactly what I was doing, but whatever it was, it was enough to make me forget … Continue reading

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Angel Biscuits, One More Time

Week Forty: One More Time When I embarked on my biscuit adventure some weeks ago, I neglected to remember one important detail: I didn’t own any round biscuit cutters.  Bunny shape, check.  Bone shape, check.  Halloween cat and ghost shapes, … Continue reading

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Almond Chickpea Flatbread, One More Time

Week Forty: One More Time One of my favorite breads I’ve made this year is farinata.  This Northern Italian speciality, made basically of chickpea flour and luxuriously copious amounts of olive oil and black pepper, results in such a delectable … Continue reading

Posted in Savory, Unleavened Breads | 2 Comments