(Originally Published on July 7, 2016 by Trevor Wilson) I’ve got a little problem folks. As much as I hate to admit it, I suffer from a virulent chronic condition. It’s an embarrassing subject for me, to be sure, but I think it’s time I come clean. You see, I’m not the only baker suffering from this…
(Originally Published on May 3, 2016 by Trevor Wilson) So what exactly makes this bread Tartine Style? Is it the same recipe as the classic Tartine loaf? Nope. Is it made with the same method then? Not really. So what’s the reason? Basically, it boils down to a few similar characteristics. This bread is made with a…
(Originally Published on April 1, 2016 by Trevor Wilson) Whole grain breads can be difficult. Once you start approaching 50% whole grain, all it takes is a single wrong move and you’ll find yourself in that dreaded “dry and heavy” zone. Nobody likes a dry dense whole grain bread. Nobody. This whole wheat sourdough bread, however, is neither…
(Originally Published on March 18, 2016 by Trevor Wilson) Why do I call this bread Champlain Sourdough? Because I live on an island in the middle of Lake Champlain (in Vermont). I made the starter here. I bake the bread here. And this is my favorite all-purpose loaf. I make it more often than any other. This…
(Originally Published on March 8, 2016 by Trevor Wilson) To be honest, I don’t even really know what classifies a particular loaf as a “Peasant Bread”. I’m guessing it’s just a term bakers use to make their breads sound more European, more rustic, and more flavorful. As for myself, I tend to think of peasant breads as…
(Originally Published on March 2, 2016 by Trevor Wilson) Be sure to check out the pictures and additional instructions below! There’s this myth out there that the only way to get a light airy open crumb is to make a high hydration dough. A wet dough. And it’s this wet dough that will give you all the openness…
(Originally Published on February 26, 2016 by Trevor Wilson) The world of bread baking is a confusing place. At least, it is for those new to it. It should be simple, you’d think, because you have all these famous bakers telling you how to make bread; and clearly, each knows what they’re doing . . . they’re…
(Originally Published February 22, 2016 by Trevor Wilson) (Update: I now call this method of mixing the “Rubaud Method” because I learned it from the great baker Gerard Rubaud. He deserves the credit for this technique, not me.) How to mix high hydration dough? It’s a question that plagues many home bakers (and more than a few…
(Originally Published on December 10, 2015 by Trevor Wilson) Today I’m going to show you how to create silky smooth and fully developed dough without the need to knead. This post is mostly pictorial, but I’ll include additional written instructions for further clarification of this method. Just click on any picture to see it as a full size…
(Origianally Published on August 21, 2015 by Trevor Wilson) This is a long article, so before we begin let me make it clear – this is NOT a “how to” article. I won’t be detailing various shaping methods, or demonstrating proper dough handling technique. This is not another tutorial on how to shape a loaf. No. This…