Here’s a (mostly) alphabetical list of all the bread recipes on the site. I’ve included a short description of the bread and an idea of the relative difficulty in making the bread.
— One of the classic breads breads of Italy. Not difficult to make and produces a great, chewy, crust.
Short Reviews of Some of My Bread Books
Here’s my personal take on some of the bread books I own. You will be surprised at the length of some of these reviews. Is “Olney on Bread” really that much better than “Bread Baker’s Apprentice?” No, it’s just that everyone has heard of BBA, while [...]
Pugliese bread is a rustic bread from the south of Italy. The basic recipe is from Carol Field’s “The Italian Baker,” one of my favorite bread books. It is a fairly wet dough, 72.5% hydration, and is just about impossible to make without a mixer, although I know at least one person who would probably [...]
This is the “typical” artisanal bread. It uses a few things other than the traditional flour, water, salt and yeast, but the small amount of yeast, the poolish and the long fermentation times yield a bread that should be an old-time treasure. This version is based on the Rustic Bread in “Crust and Crumb” by [...]