Panettone season is starting up again --- exciting, huh? I know some people bake it year-round, but I think my last one this year was last January and one colomba in the spring. It's a multi-day project, so for me, I need to be able to shoehorn it into my schedule and this year that didn't happen. But this week that finally changed and I tried something new that worked so well

The Fresh Loaf

23.11.2024

Pumpkinseed Rye Kurbiskernbrot (Germany) | The Fresh Loaf

Today's bake: Pumpkinseed Rye Kurbiskernbrot (Germany)Source: The Rye Baker by Stanley GinsbergNotes: Increased dough to make 3 loaves @ 721gr each.Substitutions: NoneDiscussion: Another nice rye bread from 'The Rye Baker'. This is a relatively easy bread to make consisting of a soaker, a sponge, and main dough. It has a nice mild-sour taste and Stanley describes it best "A

The Fresh Loaf

24.11.2024

Macedonian spinach pie | The Fresh Loaf

I first had these spinach pies (or pita, as it's called there) when hiking near Ljuboten a couple of years back. A very old lady invited us to her hut for a pita made with nettles and cheese. That was the best pie I've ever eaten. Since then, I've tried to replicate it at home with spinach (no success with Belgian nettles - tasted very grassy).The pie uses a dough that is just

The Fresh Loaf

24.11.2024

Triple Sesame Spelt Honey Sourdough Loaf | The Fresh Loaf

My starter was fed only once after returning from our trip to Florida when I made the levain for this bread. As a result the fermentation was much slower than usual. However, this bread baked up just fine. This dough was enriched with the addition of some wildflower honey and toasted sesame oil. I added both black and golden toasted sesame seeds, thus the triple sesame seeds.

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A Tip for Home Panettone/Colomba Bakers | The Fresh Loaf

Pumpkinseed Rye Kurbiskernbrot (Germany) | The Fresh Loaf

Macedonian spinach pie | The Fresh Loaf

Triple Sesame Spelt Honey Sourdough Loaf | The Fresh Loaf

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