Served with stone ground mustard or a dip of smooth cheese sauce, who doesn’t love old world, soft German pretzels! This recipe is perfect for Oktoberfest and the fall season! We received it courtesy of guest chef, Anthony LaRocco, of Anthony’s Rustic Crust. He and his wife Debbie, run a mobile wood fired pizza concessionaire in Florida. As with most baking, measuring by weight is more accurate and yields more consistent results... Read More
So-called Kaisers are everywhere these days, from supermarket bins to small bakeries. Unfortunately, most are made with generic recipes, bleached flour and too many are extruded by machine before being baked on gas decks. The look might be right, but the actual bread is flavorless. They bear little resemblance to the chewy delights of childhood memory. The rolls from this wood fired oven bread recipe bring back that memory, because... Read More
This formula is primarily used for the typical long, skinny loaf seen in Paris, but it can be made into many other shapes, from breadsticks to rolls. Using a preferment, this time in the form of pâte fermentée, gives the loaves a depth of flavor that can’t be achieved any other way. This is a two-day bread, but the first day’s preparation is very simple. Four baguettes made from... Read More
