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Paul The Bread Guy

I am a bread baker, primarily rustic European rye style bread. However I can do burger buns, slider European style boulangerie (Bakery)

14/04/2023

Weekly batch of wheat sourdough ready to go!

24/11/2022

Wheat Sourdough!!

22/11/2022

Sourdough Rye bread with caraway seeds. Baked in a Dutch oven. Rustic and healthy.

28/01/2021

Homemade demi Baguettes!!!

20/01/2021

Homemade Flammkuchen (French/German pizza)

19/01/2021

Homemade beef Lahmacun

08/10/2020

Making slider buns today.

26/09/2020

Just another day at the office...

25/09/2020

And the result after 48 hours of fermenting the dough using the B**a method. Crust was crisp, chewy, with a decent bite to it. Gotta love rustic homemade pizza! The only thing that would have made it better. Was having a hotter oven. But this was delicious either way.

24/09/2020

Rolling the pizza dough into balls

24/09/2020

Getting ready to make pizza dough, using 100% B**a! If you don't know what B**a is, it is a 24 hour pre-ferment. Meaning I roughly mixed all of the flour in the recipe, with most of the water, and a bit a yeast. Then letting it ferment in the fridge. This helps create a more aromatic and better tasting crust. As well has making the bread easier to digest. That was yesterday. But today, I am adding the remaining portion of the water, more yeast and the salt. And creating the main properly kneaded dough. Once the dough is finish, I portion it into roughly 275 gram balls, and will let that sit in the fridge for another 24 hours.