Pain au levain
A white loaf (with just a touch of rye). Officially a soughdough a pain au levan has a piquant tartness to it.
'San Fran' Sour
While the recipe and technique are similar to the Pain au Levain the difference with this loaf is that the poolish, or sourdough starter, is made from a culture found in San Francisco. A milder taste with a more open crumb mark a difference between the Pain au Levain and 'San Fran' sour.
A white loaf with distinctive holes in the crumb. A very versatile loaf and the original Panini.
Take ciabatta dough and fill it with tomato relish, peppers, olives, oven roasted garlic and cheese
then bend it into a horseshoe.
Just under half ryemeal flour with the rest being wholemeal and roasted barley malt - an 'entry level' rye.
A wholemeal wheat dough made using a sour starter and crammed with dates, apricots and raisins.
A wholemeal bread that has been given the Lievito treatment. Starter culture with the merest sniff of yeast leads to a long ferment to release flavour and nutritional value.
A curious loaf, brioche is a white dough enriched with butter and eggs. Whether you're making sumptuous sammies or fabulous french toast brioche won't let you down.