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Fresh snow at the end of April… might as well bake bread! Pain au levain again, but this time with 60% whole wheat flour in addition to the normal touch of rye.
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Pain au levain on a sunny spring day
So many people love bread. Bread is one of the most basic fundamental foods there is, and people have been baking bread for many thousands of years. And yet, there is a lot of mystique about bread baking. I have people tell me that they “fear yeast” and won’t even try to bake bread.
This is sad because bread is very forgiving — much more so than many other things one might make. Still, even just looking over my blog, one could get lost in the special equipment, techniques, ingredients, etc. and lose sight of what is essential and simple about bread baking.
Because of this, every few years I try to explain how to bake bread as simply as possible. I have to revise my instructions every few years because I am always learning and changing how I approach bread.
And so… here is “How to bake bread, 2013 edition”
Another HappyBreadHouse Sunday
The pan loaves are 100% spelt. Standard white flour with a touch of rye levain for the rest
Oat-Wheat rolls and loaves (and a vat of spaghetti sauce in the background)
