BAKE-STREET

I know you've been waiting a long time for this second post, How to make the 3 preparatory refreshments for stiff sourdough, after the first one I left you on...

I know I've shared with you several brioche recipes, but I can't help it, it's an elaboration that drives me crazy and I love to carry it out in different...

To take better these cold I bring you a recipe of bread, but in this occasion it is a little special since its elaboration is versioned of the traditional and...

The recipe that I share with you today is usually consumed during Easter, but you know that I am not very much in favor of classifying it into specific dates....

How long without leaving you recipes with fermented ingredients... Let it be known that it is not because you do not make them, but because they require a process and...

I had long wanted to make this Brioche Couronne. Actually since last Christmas my family gave me one of the books I had on my wish list,"Le Grand Livre de la...

We are back after a few days of rest, lots of family meals, lots of leisure and lots of time in the kitchen too! Even though I haven't published, I...

I had long wanted to make a Wheat Spike Bread. I find it so beautiful and striking that I don't know how I haven't thrown myself with it before... Well,...

Remember that I recently left you a post in which I talked about high hydration breads? For those of you who haven't finished locating it, this is it. Well, today...

Surely this is not the first time you've seen or heard about charcoal breads. Undoubtedly the first thing that manages to capture our attention completely is its intense black color...

When we see high hydration doughs, at first, they can frighten us. It takes us a terrifying fear and we are invaded by the sensation of "That kind of dough...

Maybe you think I am crazy to make bread with these hot weather... it is possible. But it is difficult to spend a lot of time without baking it when...