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.

Crispy Herb and Sugar Plum Grape Tomato Focaccia

This crispy Herb and Sugar Plum Grape Tomato Focaccia originally had the descriptor "thin" in it as well, but when I slid it onto the baking stone, it puffed up like crazy! This is not a bad thing. The bread is full of amazing, amazing (yes, I said amazing twice, and now a third time) airiness.

Rugbrød - Danish Rye Bread

Rugbrød is a Danish dark rye bread that contains two naturally leavened preferments (containing sourdough starter). It is heavy and dense, and is traditionally baked as a long loaf. The traditional version of this bread contains rye chops, which are cracked rye berries. If you cannot find rye chops, you can use a multigrain mix, such as Bob's Red Mill. It also contains ground fennel seeds and blackstrap molasses.

If you like rye, you will love this bread. It is so full of flavor!