Year Two | 2021

Below are the breads we’ve been baking this year; click here for descriptive photo links to all 52 breads from Year One.

Week 62: Low Knead Bread

This is the loaf I make at least once a week. It’s as beautiful as a sourdough, but much easier, and not as time-consuming. The method is similar to the no knead breads, but I added a bit of “stretch & fold” kneading to strengthen the gluten which creates a nice rise. The rest times […]

Week 61: Easiest Bread Ever

I’ve spent the last year and a half learning how to bake bread. It’s been fun, not always easy, and to be honest, not always successful. There are so many nuances to it: proper kneading techniques, making sure you don’t over-proof or under-proof the dough, getting the flour-to-water ratios just right, understanding the gluten structure […]

Week 60: Flour Tortillas

MEXICO: This is very different from most of the tortilla recipes I tried, and on first glance might not seem authentic. It was contributed to Serious Eats by Christian Reynoso, the sous chef at Zuni Cafe, and recipe columnist for the San Francisco Chronicle. This is his mother’s family’s method that uses milk instead of […]

Week 59: French Sourdough

FRANCE: Pain de Campagne is a multi-grain French sourdough, made with white, whole wheat and rye flours. Back in the day, French villagers would bake very large loaves in communal ovens, which could feed the family for weeks. Some say scoring was a way to identify your loaf. This recipe follows Maura Brickman’s method for […]

Week 58: Same Day Sourdough

Baking a sourdough loaf is a two-day affair, because there are so many stages in the prepping and proofing. I set out to find if it was possible to a.) make a loaf in one day, and b.) be 100% satisfied with the result. And, I’m here to tell you that there is! This is […]

Week 57: Sour Sourdough

Sourdough not sour enough? Try this shorter, less complicated method of making sourdough, that gets a sour boost from citric acid, which is what’s produced as your starter matures. It’s got a nice rise, sturdy crisp crust, and a chewy interior. It doesn’t have the extreme open crumb, but honestly, I find that annoying if […]

Week 56: Sourdough

If you do a Google search for sourdough recipes, you’ll get 25,600,000 results. There is a ton of information — and misinformation — to sift through. I tested five different methods and this version, from Full Proof Baking’s Kristen Dennis was the clear winner. Although it is time consuming, and a little tricky, the instructions […]

Week 55: “Sourdough” Starter

The word “Sourdough” is in quotes because the name is a total misnomer. This is a wild yeast starter, and not all breads made with this non-commerical yeast are always sour. Using this type of starter (also known as a levain) doesn’t equate to making a sourdough loaf, and it’s often used to make all […]

Week 54: Hot Cross Buns

(Since we’re still waiting on our starter, here’s a bread for Easter weekend!) ENGLAND: These yeasty, heavenly spiced buns are typically eaten on Good Friday, celebrating the end of Lent. There are a multitude of references to the cross representing the crucifixion of Christ, and suggestions that the spices signify those used to embalm, but as food historian […]

Week 53: Cherry Choc-tabulous

While you wait for your sourdough starter to be ready, you can satisfy your sweet tooth without the guilt! Inspired by Rogue Ale’s Cherry Choctabulous, with a hint of cardomon and coffee, this bread is as good with a cold glass of milk as it is with a glass of red wine. Recipe makes one […]

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