This style of sourdough bread is what opened my eyes to the aesthetic and transformative side of bread making. It’s biology, chemistry, engineering, pleasure and adventure all at once.
Tag: whole wheat
These enormous dark and crusty whole wheat loaves can be made any time you like. They don’t have to be big, but they are at their best when they are a larger loaf. The balance of flavors and textures, the tangy, cool, and moist crumb, and the chewy, dark molasses crust make for a satisfying slice of toast, or loaded with your favorite sandwich toppings.
Pierced through its soft center and filled with extravagant quantities of whipped cream, then lavished with fresh fruit, shaved chocolate, pistachios and other myriad toppings, it’s no wonder Maritozzi became a symbol of romantic desire.
Biscuits – from the Latin biscoctus, meaning “twice-cooked”– go back at least as far as the 1500s. The first biscuits were made from three basic ingredients – flour, water and salt – and cooked until they were hard, dry and tasteless. These compact bricks of bread, which the British called hardtack, were given as rations to soldiers and sailors because they could travel the world without spoiling.