Hitting my stride | The Fresh Loaf

It has taken me a while to make real progress with sourdough, but after a few weeks of nurturing my starter and training myself to be more patient during the bulk ferment and proofing, I’m finally getting somewhere. Really pleased with how the crust and crumb turned out on this one. Getting a decent score […]

Cozonac | The Fresh Loaf

Here, in Romania, we’re making some bundles of enriched and fragrant dough filled with goodies – walnut+sugar+cocoa+rum; Turkish delight; raisins – sometimes all of them, and called them “cozonac”. Our cozonac is more like a babka that a panettone, more like a brioche stuffed with precious sweet things.  After years of stopping making cozonac with […]

Pain de Mie | The Fresh Loaf

I decided to venture into enriched breads this week and make Pain de Mie from The Perfect Loaf: https://www.theperfectloaf.com/pain-de-mie/  It’s a great bread with a lovely buttery smell and taste. One loaf’s already gone. Tomorrow we’ll use the second for french toast! I suspect it was only slightly over fermented given the larger crumb holes […]

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