The Village Baker: Classic Regional Breads, from Europe and America by Joe Ortiz

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    • Categories: Bread & rolls, savory; French
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    • Categories: Bread & rolls, savory; French
    • Ingredients: active dry yeast; unbleached white flour; rye flour
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Notes about Recipes in this book

  • White sourdough bread (Pain blanc au levain)

    • twoyolks on April 30, 2020

      I only vaguely followed the recipe. I fermented the starter for closer to 12 hours and didn't knead it at all. I did all the kneading with the complete dough. I also omitted the egg white glaze. The bread baked nicely and had a nice, soft crust. The bread had a nice crumb. I would've liked a bit more flavor in the bread.

  • Olive oil bread (Pane all'olio)

    • twoyolks on March 12, 2019

      A simple bread that is pretty fast and not too difficult to make.

  • Whole wheat bread

    • emiliang on August 29, 2013

      My new favorite yeast-based bread recipe. Used half all-purpose, half whole wheat flour. The full recipe yields an enormous, 2-pound loaf, that keeps very well for 3-4 days.

  • Miners' sourdough pancakes

    • emiliang on April 28, 2013

      Delicious. Didn't have on hand the milk starter required by the recipe, so I simply used about one cup of water, 1.25 cups of flour, and a plum-sized chunk of regular mother starter. Let it sit overnight, then proceeded with the recipe. Made about 12 pancakes, or four servings.

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