Every time, I think, “I don’t #bake this often enough”.

The genesis of this bread is a recipe from the Williams-Sonoma Kitchen Series - Breads book from the ‘90s. I’ve long since gotten rid of the book, the recipe is unrecognizable, but this was, in an earlier incarnation, one of my bakery’s signature #breads. It’s my go-to for any meal that wants “cornbread”.

Portuguese broa, #sourdough, blended cornmeal and wheat flour. I’ve done a version with rye and corn as well.

#ArtisanBaking

1/ I’ve made the decision that I am going to start doing #ArtisanBaking, and #Baking in general, lessons, by blog and video (once I select a #peertube instance). I’ve been making #artisan #bread for over thirty years now, and I see a lot of advice, adapted by professional bakers from their bakery practices in their quests to capitalize on the amateur cookbook market, that is of questionable utility, at best, to the home baker. Needless to say I find this gatekeeping annoying.

1/ I’ve made the decision that I am going to start doing #ArtisanBaking, and #Baking in general, lessons, by blog and video (once I select a #peertube instance). I’ve been making #artisan #bread for over thirty years now, and I see a lot of advice, adapted by professional bakers from their bakery practices in their quests to capitalize on the amateur cookbook market, that is of questionable utility, at best, to the home baker. Needless to say I find this gatekeeping annoying.

Let’s see how this works

Baked sourdough pane di grano duro, 100% durum flour bread, loaves and a pizza crust

#sourdough #sourdoughbread #durum #artisanbaking

Let’s see how this works

Baked sourdough pane di grano duro, 100% durum flour bread, loaves and a pizza crust

#sourdough #sourdoughbread #durum #artisanbaking