I consider this to be my first successful attempt at a pullman loaf. It was a recipe off the Fleischmann's Yeast website. I have been struggling to get a plain ol' pullman loaf to come out OK and now I've…

This was the second time I have made Pain a l'Ancienne and this time I think I hit it right. After removing the dough from the refridgerator, I let it warm/rise for an additional 30 minutes, for a total of…

This is my first experience making whole wheat bread, made using King Aurther Flour's Classic 100% Whole Wheat Bread recipe, and it was very different. The dough remained wet. It never got to that 'plastic' state like doughs made from…

this was my second attempt to make a classic pullman loaf from Charles Van Over's book The Best Bread Ever. The taste was excellent. It wasn't quite so dense this time and my wife enjoyed it. The crust was still…

My first attempt at Pain a l'Ancienne from Bread Bakers Apprentice. This recipe was interesting and very different. Rather than two rises, you make the dough using ice cold water, put it in fridge overnight, take it out the next…

I made this Boule yesterday in the bread-making class I took at Plate It Up!. The recipe was given to us by the instructor, Chef Pat Smith who is a pastry chef and operates her own catering company, Patty's Cakes.…

Adam at Men In Aprons wrote a great post today about rolls vs biscuits and it reminded me of something new I learned the other day from reading The Bread Baker's Apprentice by Peter Reinhart. The things us Americans call…

While Curt's recipe for Grandma's Bread tasted OK, I believe it should have made two 8-1/2 inch long Pullman-style loaves. Mine did not come out looking like that. I've been doing some reading, and so far have noticed two things:…