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Bread Flour

Oct

08

2015

67

Basic Sourdough Boule - 70% Hydration

By jacob burton

This is a scalable recipe designed to yield one large sourdough boule. This is the exact recipe used in our "How To Make A Basic Loaf of Sourdough Bread Video." Please see video and show notes for further information. Also, if you have a smaller dutch oven (this recipe calls for a 7qt), try halving the recipe by clicking on the appropriate button in the yield box to the right.

Oct

08

2015

14

Sourdough Brown Bread

By jacob burton

This European style brown bread is hearty, complex of flavor, and most importantly, delicious. If you need a mid day "pick me up," this bread will give you a surprising boost of energy and sustain you between meals.

Oct

08

2015

0

Brioche Bread Recipe - Sliceable Bread For Sandwiches and Toast Points

By jacob burton

Brioche Bread Recipe - How to Make French Brioche

In a previous video recipe I demonstrated how to make amazing hamburger brioche buns. But the dough used in that recipe isn't limited to just hamburger buns, it also makes a great loaf of bread.

Oct

08

2015

0

Hamburger Brioche Buns - Large

By jacob burton

If you're looking for the best brioche bun recipe ever, you've found it. I don't mean to put you off by hyperbole, but this really is an excellent, versatile bun recipe that will absolutely take your hamburger game to the next level.

Oct

08

2015

7

Seeded Lavash

By jacob burton

This simple lavash recipe yields a full-flavor cracker that pairs well with cheese plates, pates and rillettes. It's versatile in the sense that the seeds can be mixed and matched as desired, with my favorites being a mixture of sesame, poppy and sunflower seeds. Use this like you would any other cracker, but you can take pride in the fact that it's home made.

Oct

08

2015

0

Yeasted Brioche Doughnuts

By jacob burton

There are few things in this world more enjoyable then a fresh doughnut, served piping hot. Unfortunately, most people rarely experience this pleasure since hot, fresh doughnuts can be difficult to come by

That is unless you make your own.

Oct

08

2015

3

Pancetta-Parsley Sourdough Boule - Recipe

By jacob burton

Pancetta and parsley are a great, classic flavor pairing, and when combined with our standard sourdough boule recipe, yields a special, delicious bread. Use this bread to accompany soup, make a grilled cheese or just eat as is.

Aug

17

2015

0

Hamburger Brioche Bun - Regular Size (4" Diameter)

By jacob burton

This recipe is scaled to yield 10, 4" hamburger brioche buns scaled to 100 grams a piece. This is a good size bun when working with 4 ounce/113 gram hamburger patties formed to a 3.75"/9.5 cm diameter.

For detailed instructions, please review our original recipe here. You can also watch our video demonstration.

Aug

17

2015

0

Hamburger Brioch Bun for Sliders

By jacob burton

This recipe is scaled to yield 19, 3 inch / 7.6 centimeter hamburger brioche buns scaled to 55 grams a piece. This is a good size bun when working with 2 ounce / 56 gram hamburger patties formed to a 2.75" / 7 centimeter diameter.

To scale this recipe, simply change the yield number from 19 to however many slider buns you want, and hit "change."

Aug

04

2015

2

SB 012| How to Make Yeasted Brioche Doughnuts

By jacob burton

How to make brioche doughnuts. Video Recipe.

Screw Superman and his dumb disguise, if you want to be a Sunday morning superhero, look no further. Scratch made, freshly fried brioche doughnuts dusted with cinnamon sugar, glazed with maple, or coated with chocolate ganache and sprinkles ... now that's the stuff of legends.

The best part is, the dough for these doughnuts comes from our same master formulation that can be used to make a classic loaf of brioche bread, hamburger buns, dinner rolls, or brioche bites for you next cocktail party.

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Master Flavor Stucture

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Bread Flour

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