Mini Ciabatta Loaves

These Mini Ciabatta Loaves are deeply flavored from the dark brown and shatteringly thin crust. 

Ciabatta means "slipper" in Italian. The bread is very light and is typically roughly shaped due to the high hydration. 

Pan Gallego | Galician Bread

This Pan Gallego, or Galician Bread, is a bread from Spain with a distinctive knot at the top. 

This Galician bread is made with a blend of bread flour and rye flour and is leavened with a preferment of liquid starter fed with white, whole wheat, and rye. 

Marbled Rye Bagels

These marbled rye bagels, with their wonderful hearty flavor, are the perfect vehicle for deli meats, smoked salmon, and delicious cheeses. 

I love bagels. I've posted lots of bagels here, including New York Water Bagels, Egg Bagels, Asiago Cheese Bagels, and Onion Bagels. Bagels are a wonderful bread with lots of tradition. They are typically made from a lean, stiff dough. 

Hearty Slow Fermented Rustic Bread

This hearty loaf, made with bread flour, whole wheat flour, and a paté fermentée, is slowly fermented in the refrigerator to develop maximum flavor. 

The formula for this bread begins with a pâte fermentée, which is a mix of flour, water, salt, and yeast that is mixed about 8 to 24 hours before before you bake your bread. 

Pain Fendu (French Split Bread)

Pain Fendu is a French bread that is shaped by splitting the bread down the middle with a dowel to create a "split" in the loaf. 







This sourdough-based recipe for pain fendu is also spiked with a little instant yeast. It is super crusty with a flavorful crumb and is super easy to make. 

75% Whole Wheat Sourdough Bread

This 75% whole wheat bread is so flavorful, and it actually gets more tasty over a couple of days. It's wonderful when spread with lots of good salted butter, as toast, and spread with soft herbed cheese.

The crumb of this bread is a little more dense than most high hydration loaves. That is because of the high percentage of whole wheat.

Bacon Country Bread with Corn

Who can resist bread that is loaded with bacon? This bacon country bread with corn is one of those irresistible loaves.

This bacon bread with corn is a wonderful country loaf with a chewy crust and an airy crumb. It's a rustic artisan loaf, but you can make it from start to finish in four hours.

Tartine Basic Country Bread

Tartine Country Bread is pretty much the holy grail of sourdough bread, ever since Chad Robertson released his book, Tartine Bread. It has been an inspiration for artisan bread bakers who work hard to make gorgeous loaves with an amazing flavor. 

The original recipe for the Tartine Country Bread can be found in the book, Tartine Bread by Chad Robertson, published in 2010. I bought this book, but then was so intimidated by the fact that the recipe and instructions were over 40 pages long. As a bread baking friend describes it, it's "epic."

Pain au Romarin | Sourdough Rosemary Bread

This Pain au Romarin, or Rosemary bread, is one of my favorite sourdough breads. It has a pleasantly faint sourdough flavor, and has a chewy and crunchy crust. It's probably one of my favorite go-to sourdough recipes. 

The recipe for this sourdough rosemary bread is pretty flexible. Once you have shaped your loaves, you can bake the bread the same day, or let the loaves slowly rise for up to 18 hours in the refrigerator prior to baking. The levain (starter) can also be refrigerated a day or two after it has been mixed and allowed to ferment.

Sourdough Baguettes and Classic Pimento Cheese

These overnight sourdough baguettes are easy and forgiving to make. Top them with classic pimento cheese and you have a delicious and impressive tailgate appetizer.

These sourdough baguettes are liberating, because you don't have to worry about scoring them, using a baker's couche to let them rise, or all of the other things that make making baguettes so stressful.

Wild Rice and Flax Seed Bread

With a chewy crust and soft and airy interior, this wild rice and flax seed bread is hearty, nutritious, and delicious. 

This wild rice and flax seed bread is a riff on my Four Hour French Country Bread. I've added some cooked wild rice plus some whole and ground flax seeds.

No-Knead Sourdough Bread

This no-knead sourdough bread, with its airy yet substantial crumb and  chewy crust, will become your new favorite loaf.

Making this sourdough loaf takes a little bit of time but very little effort. You'll be rewarded with an amazing rustic loaf of sourdough bread.

Apricot Orange Danish Pastry

These Apricot Orange Danish Pastries are exactly what you might imagine a Danish pastry should be. They are super flaky with just the right amount of sweetness, and are filled with an intensely flavored apricot and orange jam in the center. Then they are topped with two glazes! 

You can make these apricot and orange Danish pastries! I promise! While they look like they might be difficult, they are actually pretty easy to make. They just take a little time and patience.

Bastounakia with Parsley, Sage, Rosemary, and Thyme

These Bastounakia are Greek in origin, and are layered with olive oil and herbs. This bread is super crusty and is perfect served warm from the oven. 

Bastounakia are a Greek bread made with a lean and sticky dough, spread with olive oil, and sprinkled with salt and herbs. I filled these with a combination of parsley, sage, rosemary, and thyme in honor of one of my all time favorite record albums ever.

Sourdough Bagels

These homemade sourdough bagels are just like the bagels you can buy at an authentic deli. They are chewy and flavorful. Plus, you can serve them while they are still warm. Ah-maze-ing. 

Serve these Sourdough Bagels for a weekend brunch along with eggs and smoked salmon, as well as garnishes such as red onion slices and capers. We loved them with this smoked salmon cheese ball.

Egg Bagels with a Sesame Seed Topping

Egg bagels are softer and sweeter than traditional New York style bagels. The dough includes the addition of egg and sugar. The eggs give the bagels a slight yellow color, kind of like challah.

The dough for these egg bagels is more like bread dough. It's not nearly as stiff as traditional bagel dough and is much easier to knead. It's also higher in protein due to the addition of the eggs.

Jerusalem Bagels

Jerusalem bagels are oblong sesame coated breads that are baked in wood fired ovens sold by street vendors in the streets of the Old City. They are a version of ka'ak, sold throughout the region, but, according to some, the ka'ak in Jerusalem are better than anywhere else in the region.

These Jerusalem bagels are smaller than the ones sold on the streets of the city, making them more home oven friendly.

Kale and Garlic Ciabatta

This Kale and Garlic Ciabatta begins with one of my favorite doughs, Peter Reinhart's Pain à l'Ancienne. It's a rustic high hydration dough that is cold fermented. You can also use this dough for rustic baguettes and focaccia.

The dough for this kale and garlic ciabatta requires very little mixing, thanks to the "stretch-and-fold" method of mixing bread dough. I first tried it after reading Peter Reinhart's book, Artisan Bread Every Day, which I bought seven years ago. I highly recommend this book.

Fig and Fennel Sourdough

This Fig and Fennel Seed Sourdough Bread takes a couple of days to make, but you are rewarded with two loaves of fragrant and fig filled bread.

This bread begins with a stiff levain that you make from a liquid sourdough starter. Next you mix the dough in stages, throw in a few stretch and folds, and then shape the dough over a period of several hours.

Filipino Spanish Bread

Filipino Spanish Bread Rolls, made with enriched dough and filled with buttery sugared bread crumbs, and rolled up tightly and brushed with milk and more sugared breadcrumbs.

These Spanish rolls are a popular breakfast and afternoon snack bread in the Philippinese. It's also known as señorita bread.