Sometimes I wish I had more hands. That way I could mix dough and take better photos at the same time.
The pics below are a basic tutorial demonstrating a few techniques I use to make a loaf of bread. In this slideshow, I use locally milled Red Fife wheat (thought to be the oldest wheat varietal in Canada) and a natural leaven - otherwise known as a sourdough starter - to bake a loaf of country style hearth bread. The bread doesn't have a strong sour flavour, but does have a slightly sweet and nutty taste from the use of whole grain flour. The interior is very tender and moist with a mix of large and small holes; the crust is crisp and hearty. The dough makes great bread - but also fantastic pizza.
Enjoy the show!
Eating. Drinking. Sharing.