I have a weakness for home-made bread. I made this one using the Lahey method, and to do that I started the dough rising last night and baked it mid-day today. Following this simple process, it’s dead easy to make bread of the… Read More
I baked bread today. Actually I started my dough yesterday. Using James Lahey’s slow fermentation approach, I made a simple dough yesterday and let it do its thing overnight. This afternoon, I gave it a second rise for a couple hours and again using Lahey’s… Read More
I’m thinking of trying my hand at making some bagels this weekend. I’ve baked a fair bit of bread but never tried bagels. I want to make the Montreal style bagels, those smaller, denser, chewy bagels, as opposed to the grocery store jobs that are… Read More
27th Street 