Crust and Crumb: A Return to Baking Bread

Crust and Crumb: A Return to Baking Bread

Emma Christensen
Sep 25, 2009

Our very favorite thing about fall isn't apple picking, or seeing all the great produce at the market, or even gearing up for the approaching holidays. It's the ability to turn on our oven again! And for us, that means a return to bread baking. Do you have any bread baking plans this weekend?

One thing that we'd really like to master this fall and winter is a really good multi-grain loaf - one of those bread that's heavy with nuts and rich with dried fruit. We've had our eye on this recipe for quite some time. It uses no actual flour, but uses sprouted whole grains instead!

Sprouted Bread from the Boston Globe

We'd also like to try our hand at baguettes. We've only made them once or twice before, and would love to get into the habit of making them more often. They're easy to freeze, too, so we can make several loaves and have them ready for quick weeknight dinners. Our favorite recipe is still the "baguette normal" from Local Breads by Daniel Leader.

And of course, we'll have to get a few sweet breads in there! Certain members of our household have been begging for some cinnamon bread, and we're happy to oblige! We'd like to try it with the Oatmeal Toasting Bread that Faith reviewed last year around this time.

What are your baking plans?

Related: Food Science: What Is Sourdough?

(Image: Emma Christensen)

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