+++ /dev/null
-```
- // ) ) // ) )
- //___/ / __ ___ ___ ___ / //___/ / ___ ___ / ___
- / __ ( // ) ) //___) ) // ) ) // ) / / __ ( // ) ) // ) ) //\ \
- // ) ) // // // / / // / / // ) ) // / / // / / // \ \
-//____/ / // ((____ ((___( ( ((___/ / //____/ / ((___/ / ((___/ / // \ \
-```
-
-# Bread
-
-=> bread.pdf All recipes (PDF)
-=> https://bread.ozva.co.uk/ Main page
-
-> Note on Gemtext: This site is mostly automatically rendered to gemtext. This excludes the information pages (some contain rich informaton: tables, MathML). Enjoy reading the site on your respective small internet client. Title text courtesy of patorjk.com.
-
-Collection of recipes with bakers percentage and example weights. Recipes are stored in TOML format and periodically compiled to this website and the accompanying printouts. This is done with a tool I built. Temperatures are listed in Celsius and should be assumed to be with fan when referring to baking.
-
-=> https://bread.ozva.co.uk/pages/percentage.html Bakers percentage
-=> https://git.ozva.co.uk/?p=bread Git repo
-=> https://bread.ozva.co.uk/pages/temperature.html Temperature guide
-=> https://bread.ozva.co.uk/pages/national-loaf.html A new national loaf
-
-In many of these recipes, the salt measurement is a constant 1.5%. This is personal taste and although the presence of salt does affect the formation of the crust (and the taste) salt could be totally removed from all recipes.
-
-## Recipes
-
-### All recipes
-
-=> recipes/calvel-imitation-panettone.gmi Panettone Imitation (Imitation Panettone from 'Taste of Bread'.)
-=> recipes/kimbell-white-sourdough-classic.gmi Classic white sourdough (From Vanessa Kimbell's 'The Sourdough School' (p. 114))
-=> recipes/kimbell-blackberry-poppy-pea-flour-sourdough.gmi Blackberry, poppy seed and pea flower water sourdough (From Vanessa Kimbell's 'The Sourdough School' (p. 130))
-=> recipes/calvel-pain-au-levain.gmi Pain Au Levain (Pain Au Levain recipe from 'Taste of Bread'.)
-=> recipes/kimbell-russian-rye.gmi Russian rye bread (From Vanessa Kimbell's 'The Sourdough School' (p. 127))
-=> recipes/kaiser-rolls-vegan.gmi Kaiser rolls (vegan) (Under development.)
-=> recipes/floris-milk-bread-b.gmi Milk bread (Palace Hotel) (Milk bread recipe (2) from Maria Floris' 'Bakery, cakes and simple confectionery' (p. 30).)
-=> recipes/kaiser-rolls.gmi Kaiser rolls (Chainbaker kaiser rolls.)
-=> recipes/polish-white-v4.gmi White yeasted with polish pre-ferment v4 (Less acidic flavor than the v4 sourdough.)
-=> recipes/sourdough-white-v4.gmi Sourdough white v4 (Sourdough sandwich loaf, similar to french bread.)
-=> recipes/arculata.gmi Pompei Arculata (Ringed bread found and reconstructed from a specimen in pompei.)
-=> recipes/calvel-levain-de-pate.gmi Levain De Pâte (Levain De Pate recipe from 'Taste of Bread'.)
-=> recipes/calvel-panettone.gmi Industrial Panettone (Industrial Panettone from 'Taste of Bread'.)
-=> recipes/challah.gmi Challah (Polish sweet-bread.)
-=> recipes/challah-polish.gmi Challah with pre-ferment (Polish sweet-bread with polish.)
-=> recipes/kimbell-einkorn-ale-sourdough.gmi Enikorn and spent ale grain sourdough (From Vanessa Kimbell's 'The Sourdough School' (p. 172))
-=> recipes/calvel-polish.gmi Polish pre-ferment (Recommended polish recipe from 'Taste of Bread'.)
-=> recipes/seeded-rye.gmi Seeded Sourdough Rye (Sourdough rye with seeds. Can be used as a guide for other seeded breads.)
-=> recipes/straight-white-v4.gmi Straight white yeasted v4 (Regular white yeasted bread.)
-=> recipes/panettone-v3.gmi Panettone v3 (Panettone.)
-=> recipes/ciabatta-polish.gmi Ciabatta with pre-ferment (Light Italian bread with polish.)
-=> recipes/floris-polish-rye.gmi Polish rye bread (Polish rye bread from Maria Floris' 'Bakery, cakes and simple confectionery' (p. 34))
-=> recipes/calvel-levain-de-pate-wholemeal.gmi Levain De Pâte (wholemeal) (Levain De Pâte ajusted for cheap chapatti flour. Under development.)
-=> recipes/kimbell-scandivanian-buttermilk.gmi Scandinavian buttermilk sourdough (From Vanessa Kimbell's 'The Sourdough School' (p. 141))
-=> recipes/floris-milk-bread-a.gmi Milk bread (Milk bread recipe (1) from Maria Floris' 'Bakery, cakes and simple confectionery' (p. 30))
-=> recipes/ciabatta.gmi Ciabatta (Light Italian bread.)
-=> recipes/kimbell-baguettes.gmi Sourdough baguettes (From Vanessa Kimbell's 'The Sourdough School' (p. 176))
-
-
-### Keywords
-
-White
-
-=> recipes/calvel-imitation-panettone.gmi Panettone Imitation (Imitation Panettone from 'Taste of Bread'.)
-=> recipes/kimbell-white-sourdough-classic.gmi Classic white sourdough (From Vanessa Kimbell's 'The Sourdough School' (p. 114))
-=> recipes/calvel-pain-au-levain.gmi Pain Au Levain (Pain Au Levain recipe from 'Taste of Bread'.)
-=> recipes/kaiser-rolls-vegan.gmi Kaiser rolls (vegan) (Under development.)
-=> recipes/floris-milk-bread-b.gmi Milk bread (Palace Hotel) (Milk bread recipe (2) from Maria Floris' 'Bakery, cakes and simple confectionery' (p. 30).)
-=> recipes/kaiser-rolls.gmi Kaiser rolls (Chainbaker kaiser rolls.)
-=> recipes/polish-white-v4.gmi White yeasted with polish pre-ferment v4 (Less acidic flavor than the v4 sourdough.)
-=> recipes/sourdough-white-v4.gmi Sourdough white v4 (Sourdough sandwich loaf, similar to french bread.)
-=> recipes/arculata.gmi Pompei Arculata (Ringed bread found and reconstructed from a specimen in pompei.)
-=> recipes/calvel-levain-de-pate.gmi Levain De Pâte (Levain De Pate recipe from 'Taste of Bread'.)
-=> recipes/calvel-panettone.gmi Industrial Panettone (Industrial Panettone from 'Taste of Bread'.)
-=> recipes/challah.gmi Challah (Polish sweet-bread.)
-=> recipes/challah-polish.gmi Challah with pre-ferment (Polish sweet-bread with polish.)
-=> recipes/straight-white-v4.gmi Straight white yeasted v4 (Regular white yeasted bread.)
-=> recipes/panettone-v3.gmi Panettone v3 (Panettone.)
-=> recipes/ciabatta-polish.gmi Ciabatta with pre-ferment (Light Italian bread with polish.)
-=> recipes/floris-milk-bread-a.gmi Milk bread (Milk bread recipe (1) from Maria Floris' 'Bakery, cakes and simple confectionery' (p. 30))
-=> recipes/ciabatta.gmi Ciabatta (Light Italian bread.)
-=> recipes/kimbell-baguettes.gmi Sourdough baguettes (From Vanessa Kimbell's 'The Sourdough School' (p. 176))
-
-Sourdough
-
-=> recipes/calvel-imitation-panettone.gmi Panettone Imitation (Imitation Panettone from 'Taste of Bread'.)
-=> recipes/kimbell-white-sourdough-classic.gmi Classic white sourdough (From Vanessa Kimbell's 'The Sourdough School' (p. 114))
-=> recipes/kimbell-blackberry-poppy-pea-flour-sourdough.gmi Blackberry, poppy seed and pea flower water sourdough (From Vanessa Kimbell's 'The Sourdough School' (p. 130))
-=> recipes/calvel-pain-au-levain.gmi Pain Au Levain (Pain Au Levain recipe from 'Taste of Bread'.)
-=> recipes/kimbell-russian-rye.gmi Russian rye bread (From Vanessa Kimbell's 'The Sourdough School' (p. 127))
-=> recipes/sourdough-white-v4.gmi Sourdough white v4 (Sourdough sandwich loaf, similar to french bread.)
-=> recipes/arculata.gmi Pompei Arculata (Ringed bread found and reconstructed from a specimen in pompei.)
-=> recipes/calvel-levain-de-pate.gmi Levain De Pâte (Levain De Pate recipe from 'Taste of Bread'.)
-=> recipes/calvel-panettone.gmi Industrial Panettone (Industrial Panettone from 'Taste of Bread'.)
-=> recipes/kimbell-einkorn-ale-sourdough.gmi Enikorn and spent ale grain sourdough (From Vanessa Kimbell's 'The Sourdough School' (p. 172))
-=> recipes/seeded-rye.gmi Seeded Sourdough Rye (Sourdough rye with seeds. Can be used as a guide for other seeded breads.)
-=> recipes/panettone-v3.gmi Panettone v3 (Panettone.)
-=> recipes/calvel-levain-de-pate-wholemeal.gmi Levain De Pâte (wholemeal) (Levain De Pâte ajusted for cheap chapatti flour. Under development.)
-=> recipes/kimbell-scandivanian-buttermilk.gmi Scandinavian buttermilk sourdough (From Vanessa Kimbell's 'The Sourdough School' (p. 141))
-=> recipes/kimbell-baguettes.gmi Sourdough baguettes (From Vanessa Kimbell's 'The Sourdough School' (p. 176))
-
-Calvel
-
-=> recipes/calvel-imitation-panettone.gmi Panettone Imitation (Imitation Panettone from 'Taste of Bread'.)
-=> recipes/calvel-pain-au-levain.gmi Pain Au Levain (Pain Au Levain recipe from 'Taste of Bread'.)
-=> recipes/calvel-levain-de-pate.gmi Levain De Pâte (Levain De Pate recipe from 'Taste of Bread'.)
-=> recipes/calvel-panettone.gmi Industrial Panettone (Industrial Panettone from 'Taste of Bread'.)
-=> recipes/calvel-polish.gmi Polish pre-ferment (Recommended polish recipe from 'Taste of Bread'.)
-
-Vegan
-
-=> recipes/kimbell-white-sourdough-classic.gmi Classic white sourdough (From Vanessa Kimbell's 'The Sourdough School' (p. 114))
-=> recipes/kimbell-blackberry-poppy-pea-flour-sourdough.gmi Blackberry, poppy seed and pea flower water sourdough (From Vanessa Kimbell's 'The Sourdough School' (p. 130))
-=> recipes/calvel-pain-au-levain.gmi Pain Au Levain (Pain Au Levain recipe from 'Taste of Bread'.)
-=> recipes/kimbell-russian-rye.gmi Russian rye bread (From Vanessa Kimbell's 'The Sourdough School' (p. 127))
-=> recipes/kaiser-rolls-vegan.gmi Kaiser rolls (vegan) (Under development.)
-=> recipes/polish-white-v4.gmi White yeasted with polish pre-ferment v4 (Less acidic flavor than the v4 sourdough.)
-=> recipes/sourdough-white-v4.gmi Sourdough white v4 (Sourdough sandwich loaf, similar to french bread.)
-=> recipes/arculata.gmi Pompei Arculata (Ringed bread found and reconstructed from a specimen in pompei.)
-=> recipes/calvel-levain-de-pate.gmi Levain De Pâte (Levain De Pate recipe from 'Taste of Bread'.)
-=> recipes/straight-white-v4.gmi Straight white yeasted v4 (Regular white yeasted bread.)
-=> recipes/ciabatta-polish.gmi Ciabatta with pre-ferment (Light Italian bread with polish.)
-=> recipes/floris-polish-rye.gmi Polish rye bread (Polish rye bread from Maria Floris' 'Bakery, cakes and simple confectionery' (p. 34))
-=> recipes/calvel-levain-de-pate-wholemeal.gmi Levain De Pâte (wholemeal) (Levain De Pâte ajusted for cheap chapatti flour. Under development.)
-=> recipes/ciabatta.gmi Ciabatta (Light Italian bread.)
-
-Kimbell
-
-=> recipes/kimbell-white-sourdough-classic.gmi Classic white sourdough (From Vanessa Kimbell's 'The Sourdough School' (p. 114))
-=> recipes/kimbell-blackberry-poppy-pea-flour-sourdough.gmi Blackberry, poppy seed and pea flower water sourdough (From Vanessa Kimbell's 'The Sourdough School' (p. 130))
-=> recipes/kimbell-russian-rye.gmi Russian rye bread (From Vanessa Kimbell's 'The Sourdough School' (p. 127))
-=> recipes/kimbell-einkorn-ale-sourdough.gmi Enikorn and spent ale grain sourdough (From Vanessa Kimbell's 'The Sourdough School' (p. 172))
-=> recipes/kimbell-scandivanian-buttermilk.gmi Scandinavian buttermilk sourdough (From Vanessa Kimbell's 'The Sourdough School' (p. 141))
-=> recipes/kimbell-baguettes.gmi Sourdough baguettes (From Vanessa Kimbell's 'The Sourdough School' (p. 176))
-
-Rye
-
-=> recipes/kimbell-russian-rye.gmi Russian rye bread (From Vanessa Kimbell's 'The Sourdough School' (p. 127))
-=> recipes/seeded-rye.gmi Seeded Sourdough Rye (Sourdough rye with seeds. Can be used as a guide for other seeded breads.)
-=> recipes/floris-polish-rye.gmi Polish rye bread (Polish rye bread from Maria Floris' 'Bakery, cakes and simple confectionery' (p. 34))
-
-Yeasted
-
-=> recipes/kaiser-rolls-vegan.gmi Kaiser rolls (vegan) (Under development.)
-=> recipes/floris-milk-bread-b.gmi Milk bread (Palace Hotel) (Milk bread recipe (2) from Maria Floris' 'Bakery, cakes and simple confectionery' (p. 30).)
-=> recipes/kaiser-rolls.gmi Kaiser rolls (Chainbaker kaiser rolls.)
-=> recipes/calvel-levain-de-pate.gmi Levain De Pâte (Levain De Pate recipe from 'Taste of Bread'.)
-=> recipes/challah.gmi Challah (Polish sweet-bread.)
-=> recipes/challah-polish.gmi Challah with pre-ferment (Polish sweet-bread with polish.)
-=> recipes/seeded-rye.gmi Seeded Sourdough Rye (Sourdough rye with seeds. Can be used as a guide for other seeded breads.)
-=> recipes/straight-white-v4.gmi Straight white yeasted v4 (Regular white yeasted bread.)
-=> recipes/ciabatta-polish.gmi Ciabatta with pre-ferment (Light Italian bread with polish.)
-=> recipes/floris-polish-rye.gmi Polish rye bread (Polish rye bread from Maria Floris' 'Bakery, cakes and simple confectionery' (p. 34))
-=> recipes/calvel-levain-de-pate-wholemeal.gmi Levain De Pâte (wholemeal) (Levain De Pâte ajusted for cheap chapatti flour. Under development.)
-=> recipes/floris-milk-bread-a.gmi Milk bread (Milk bread recipe (1) from Maria Floris' 'Bakery, cakes and simple confectionery' (p. 30))
-=> recipes/ciabatta.gmi Ciabatta (Light Italian bread.)
-
-Brioche
-
-=> recipes/kaiser-rolls-vegan.gmi Kaiser rolls (vegan) (Under development.)
-=> recipes/kaiser-rolls.gmi Kaiser rolls (Chainbaker kaiser rolls.)
-
-Milk
-
-=> recipes/floris-milk-bread-b.gmi Milk bread (Palace Hotel) (Milk bread recipe (2) from Maria Floris' 'Bakery, cakes and simple confectionery' (p. 30).)
-=> recipes/floris-milk-bread-a.gmi Milk bread (Milk bread recipe (1) from Maria Floris' 'Bakery, cakes and simple confectionery' (p. 30))
-
-Floris
-
-=> recipes/floris-milk-bread-b.gmi Milk bread (Palace Hotel) (Milk bread recipe (2) from Maria Floris' 'Bakery, cakes and simple confectionery' (p. 30).)
-=> recipes/floris-polish-rye.gmi Polish rye bread (Polish rye bread from Maria Floris' 'Bakery, cakes and simple confectionery' (p. 34))
-=> recipes/floris-milk-bread-a.gmi Milk bread (Milk bread recipe (1) from Maria Floris' 'Bakery, cakes and simple confectionery' (p. 30))
-
-Pre-Ferment
-
-=> recipes/polish-white-v4.gmi White yeasted with polish pre-ferment v4 (Less acidic flavor than the v4 sourdough.)
-=> recipes/challah-polish.gmi Challah with pre-ferment (Polish sweet-bread with polish.)
-=> recipes/calvel-polish.gmi Polish pre-ferment (Recommended polish recipe from 'Taste of Bread'.)
-=> recipes/ciabatta-polish.gmi Ciabatta with pre-ferment (Light Italian bread with polish.)
-
-Historical
-
-=> recipes/arculata.gmi Pompei Arculata (Ringed bread found and reconstructed from a specimen in pompei.)
-
-Enikorn
-
-=> recipes/kimbell-einkorn-ale-sourdough.gmi Enikorn and spent ale grain sourdough (From Vanessa Kimbell's 'The Sourdough School' (p. 172))
-
-Wholemeal
-
-=> recipes/calvel-levain-de-pate-wholemeal.gmi Levain De Pâte (wholemeal) (Levain De Pâte ajusted for cheap chapatti flour. Under development.)
-
-
-
-=> https://git.ozva.co.uk/?p=bread;a=commit;h=HEAD Last compiled at 2026-03-02 20:23:55.016158
\ No newline at end of file
+++ /dev/null
-<!DOCTYPE html>
-<html lang="en">
- <head>
- <meta charset="utf-8">
- <link rel="stylesheet" href="style.css">
- <link rel="icon" href="favicon.ico" />
- <title>Bread</title>
- </head>
- <body>
- <main>
- <img src="banner.png" alt="" />
- <h1>Bread</h1>
- <p><a href="bread.pdf">All recipes [PDF]</a></p>
- <p><a href="gemini://bread.ozva.co.uk">Gemini site</a></p>
- <p>
- Collection of recipes with <a href="pages/percentage.html">bakers percentage</a> and example weights. Recipes are stored in TOML format and periodically compiled to this website and the accompanying printouts. This is done with a <a href="https://git.ozva.co.uk/?p=bread">tool I built</a>. <a href="pages/temperature.html">Temperatures</a> are listed in Celsius and should be assumed to be with fan when referring to baking.
- </p>
- <p>
- In many of these recipes, the salt measurement is a constant 1.5%. This is personal taste and although the presence of salt does affect the formation of the crust (and the taste) salt <em>could</em> be totally removed from all recipes.
- </p>
- <p>
- <a href="pages/national-loaf.html">A new national loaf.</a>
- </p>
- <h2>Recipes</h2>
- <h3>All recipes</h3>
- <ul>
-
- <li><a href="recipes/calvel-imitation-panettone.html">Panettone Imitation</a> <em>Imitation Panettone from 'Taste of Bread'.</em></li>
-
- <li><a href="recipes/kimbell-white-sourdough-classic.html">Classic white sourdough</a> <em>From Vanessa Kimbell's 'The Sourdough School' (p. 114)</em></li>
-
- <li><a href="recipes/kimbell-blackberry-poppy-pea-flour-sourdough.html">Blackberry, poppy seed and pea flower water sourdough</a> <em>From Vanessa Kimbell's 'The Sourdough School' (p. 130)</em></li>
-
- <li><a href="recipes/calvel-pain-au-levain.html">Pain Au Levain</a> <em>Pain Au Levain recipe from 'Taste of Bread'.</em></li>
-
- <li><a href="recipes/kimbell-russian-rye.html">Russian rye bread</a> <em>From Vanessa Kimbell's 'The Sourdough School' (p. 127)</em></li>
-
- <li><a href="recipes/kaiser-rolls-vegan.html">Kaiser rolls (vegan)</a> <em>Under development.</em></li>
-
- <li><a href="recipes/floris-milk-bread-b.html">Milk bread (Palace Hotel)</a> <em>Milk bread recipe (2) from Maria Floris' 'Bakery, cakes and simple confectionery' (p. 30).</em></li>
-
- <li><a href="recipes/kaiser-rolls.html">Kaiser rolls</a> <em>Chainbaker kaiser rolls.</em></li>
-
- <li><a href="recipes/polish-white-v4.html">White yeasted with polish pre-ferment v4</a> <em>Less acidic flavor than the v4 sourdough.</em></li>
-
- <li><a href="recipes/sourdough-white-v4.html">Sourdough white v4</a> <em>Sourdough sandwich loaf, similar to french bread.</em></li>
-
- <li><a href="recipes/arculata.html">Pompei Arculata</a> <em>Ringed bread found and reconstructed from a specimen in pompei.</em></li>
-
- <li><a href="recipes/calvel-levain-de-pate.html">Levain De Pâte</a> <em>Levain De Pate recipe from 'Taste of Bread'.</em></li>
-
- <li><a href="recipes/calvel-panettone.html">Industrial Panettone</a> <em>Industrial Panettone from 'Taste of Bread'.</em></li>
-
- <li><a href="recipes/challah.html">Challah</a> <em>Polish sweet-bread.</em></li>
-
- <li><a href="recipes/challah-polish.html">Challah with pre-ferment</a> <em>Polish sweet-bread with polish.</em></li>
-
- <li><a href="recipes/kimbell-einkorn-ale-sourdough.html">Enikorn and spent ale grain sourdough</a> <em>From Vanessa Kimbell's 'The Sourdough School' (p. 172)</em></li>
-
- <li><a href="recipes/calvel-polish.html">Polish pre-ferment</a> <em>Recommended polish recipe from 'Taste of Bread'.</em></li>
-
- <li><a href="recipes/seeded-rye.html">Seeded Sourdough Rye</a> <em>Sourdough rye with seeds. Can be used as a guide for other seeded breads.</em></li>
-
- <li><a href="recipes/straight-white-v4.html">Straight white yeasted v4</a> <em>Regular white yeasted bread.</em></li>
-
- <li><a href="recipes/panettone-v3.html">Panettone v3</a> <em>Panettone.</em></li>
-
- <li><a href="recipes/ciabatta-polish.html">Ciabatta with pre-ferment</a> <em>Light Italian bread with polish.</em></li>
-
- <li><a href="recipes/floris-polish-rye.html">Polish rye bread</a> <em>Polish rye bread from Maria Floris' 'Bakery, cakes and simple confectionery' (p. 34)</em></li>
-
- <li><a href="recipes/calvel-levain-de-pate-wholemeal.html">Levain De Pâte (wholemeal)</a> <em>Levain De Pâte ajusted for cheap chapatti flour. Under development.</em></li>
-
- <li><a href="recipes/kimbell-scandivanian-buttermilk.html">Scandinavian buttermilk sourdough</a> <em>From Vanessa Kimbell's 'The Sourdough School' (p. 141)</em></li>
-
- <li><a href="recipes/floris-milk-bread-a.html">Milk bread</a> <em>Milk bread recipe (1) from Maria Floris' 'Bakery, cakes and simple confectionery' (p. 30)</em></li>
-
- <li><a href="recipes/ciabatta.html">Ciabatta</a> <em>Light Italian bread.</em></li>
-
- <li><a href="recipes/kimbell-baguettes.html">Sourdough baguettes</a> <em>From Vanessa Kimbell's 'The Sourdough School' (p. 176)</em></li>
-
- </ul>
- <h3>Keywords</h3>
-
- <h4>White</h4>
- <ul>
-
- <li><a href="recipes/calvel-imitation-panettone.html">Panettone Imitation</a> <em>Imitation Panettone from 'Taste of Bread'.</em></li>
-
- <li><a href="recipes/kimbell-white-sourdough-classic.html">Classic white sourdough</a> <em>From Vanessa Kimbell's 'The Sourdough School' (p. 114)</em></li>
-
- <li><a href="recipes/calvel-pain-au-levain.html">Pain Au Levain</a> <em>Pain Au Levain recipe from 'Taste of Bread'.</em></li>
-
- <li><a href="recipes/kaiser-rolls-vegan.html">Kaiser rolls (vegan)</a> <em>Under development.</em></li>
-
- <li><a href="recipes/floris-milk-bread-b.html">Milk bread (Palace Hotel)</a> <em>Milk bread recipe (2) from Maria Floris' 'Bakery, cakes and simple confectionery' (p. 30).</em></li>
-
- <li><a href="recipes/kaiser-rolls.html">Kaiser rolls</a> <em>Chainbaker kaiser rolls.</em></li>
-
- <li><a href="recipes/polish-white-v4.html">White yeasted with polish pre-ferment v4</a> <em>Less acidic flavor than the v4 sourdough.</em></li>
-
- <li><a href="recipes/sourdough-white-v4.html">Sourdough white v4</a> <em>Sourdough sandwich loaf, similar to french bread.</em></li>
-
- <li><a href="recipes/arculata.html">Pompei Arculata</a> <em>Ringed bread found and reconstructed from a specimen in pompei.</em></li>
-
- <li><a href="recipes/calvel-levain-de-pate.html">Levain De Pâte</a> <em>Levain De Pate recipe from 'Taste of Bread'.</em></li>
-
- <li><a href="recipes/calvel-panettone.html">Industrial Panettone</a> <em>Industrial Panettone from 'Taste of Bread'.</em></li>
-
- <li><a href="recipes/challah.html">Challah</a> <em>Polish sweet-bread.</em></li>
-
- <li><a href="recipes/challah-polish.html">Challah with pre-ferment</a> <em>Polish sweet-bread with polish.</em></li>
-
- <li><a href="recipes/straight-white-v4.html">Straight white yeasted v4</a> <em>Regular white yeasted bread.</em></li>
-
- <li><a href="recipes/panettone-v3.html">Panettone v3</a> <em>Panettone.</em></li>
-
- <li><a href="recipes/ciabatta-polish.html">Ciabatta with pre-ferment</a> <em>Light Italian bread with polish.</em></li>
-
- <li><a href="recipes/floris-milk-bread-a.html">Milk bread</a> <em>Milk bread recipe (1) from Maria Floris' 'Bakery, cakes and simple confectionery' (p. 30)</em></li>
-
- <li><a href="recipes/ciabatta.html">Ciabatta</a> <em>Light Italian bread.</em></li>
-
- <li><a href="recipes/kimbell-baguettes.html">Sourdough baguettes</a> <em>From Vanessa Kimbell's 'The Sourdough School' (p. 176)</em></li>
-
- </ul>
-
- <h4>Sourdough</h4>
- <ul>
-
- <li><a href="recipes/calvel-imitation-panettone.html">Panettone Imitation</a> <em>Imitation Panettone from 'Taste of Bread'.</em></li>
-
- <li><a href="recipes/kimbell-white-sourdough-classic.html">Classic white sourdough</a> <em>From Vanessa Kimbell's 'The Sourdough School' (p. 114)</em></li>
-
- <li><a href="recipes/kimbell-blackberry-poppy-pea-flour-sourdough.html">Blackberry, poppy seed and pea flower water sourdough</a> <em>From Vanessa Kimbell's 'The Sourdough School' (p. 130)</em></li>
-
- <li><a href="recipes/calvel-pain-au-levain.html">Pain Au Levain</a> <em>Pain Au Levain recipe from 'Taste of Bread'.</em></li>
-
- <li><a href="recipes/kimbell-russian-rye.html">Russian rye bread</a> <em>From Vanessa Kimbell's 'The Sourdough School' (p. 127)</em></li>
-
- <li><a href="recipes/sourdough-white-v4.html">Sourdough white v4</a> <em>Sourdough sandwich loaf, similar to french bread.</em></li>
-
- <li><a href="recipes/arculata.html">Pompei Arculata</a> <em>Ringed bread found and reconstructed from a specimen in pompei.</em></li>
-
- <li><a href="recipes/calvel-levain-de-pate.html">Levain De Pâte</a> <em>Levain De Pate recipe from 'Taste of Bread'.</em></li>
-
- <li><a href="recipes/calvel-panettone.html">Industrial Panettone</a> <em>Industrial Panettone from 'Taste of Bread'.</em></li>
-
- <li><a href="recipes/kimbell-einkorn-ale-sourdough.html">Enikorn and spent ale grain sourdough</a> <em>From Vanessa Kimbell's 'The Sourdough School' (p. 172)</em></li>
-
- <li><a href="recipes/seeded-rye.html">Seeded Sourdough Rye</a> <em>Sourdough rye with seeds. Can be used as a guide for other seeded breads.</em></li>
-
- <li><a href="recipes/panettone-v3.html">Panettone v3</a> <em>Panettone.</em></li>
-
- <li><a href="recipes/calvel-levain-de-pate-wholemeal.html">Levain De Pâte (wholemeal)</a> <em>Levain De Pâte ajusted for cheap chapatti flour. Under development.</em></li>
-
- <li><a href="recipes/kimbell-scandivanian-buttermilk.html">Scandinavian buttermilk sourdough</a> <em>From Vanessa Kimbell's 'The Sourdough School' (p. 141)</em></li>
-
- <li><a href="recipes/kimbell-baguettes.html">Sourdough baguettes</a> <em>From Vanessa Kimbell's 'The Sourdough School' (p. 176)</em></li>
-
- </ul>
-
- <h4>Calvel</h4>
- <ul>
-
- <li><a href="recipes/calvel-imitation-panettone.html">Panettone Imitation</a> <em>Imitation Panettone from 'Taste of Bread'.</em></li>
-
- <li><a href="recipes/calvel-pain-au-levain.html">Pain Au Levain</a> <em>Pain Au Levain recipe from 'Taste of Bread'.</em></li>
-
- <li><a href="recipes/calvel-levain-de-pate.html">Levain De Pâte</a> <em>Levain De Pate recipe from 'Taste of Bread'.</em></li>
-
- <li><a href="recipes/calvel-panettone.html">Industrial Panettone</a> <em>Industrial Panettone from 'Taste of Bread'.</em></li>
-
- <li><a href="recipes/calvel-polish.html">Polish pre-ferment</a> <em>Recommended polish recipe from 'Taste of Bread'.</em></li>
-
- </ul>
-
- <h4>Vegan</h4>
- <ul>
-
- <li><a href="recipes/kimbell-white-sourdough-classic.html">Classic white sourdough</a> <em>From Vanessa Kimbell's 'The Sourdough School' (p. 114)</em></li>
-
- <li><a href="recipes/kimbell-blackberry-poppy-pea-flour-sourdough.html">Blackberry, poppy seed and pea flower water sourdough</a> <em>From Vanessa Kimbell's 'The Sourdough School' (p. 130)</em></li>
-
- <li><a href="recipes/calvel-pain-au-levain.html">Pain Au Levain</a> <em>Pain Au Levain recipe from 'Taste of Bread'.</em></li>
-
- <li><a href="recipes/kimbell-russian-rye.html">Russian rye bread</a> <em>From Vanessa Kimbell's 'The Sourdough School' (p. 127)</em></li>
-
- <li><a href="recipes/kaiser-rolls-vegan.html">Kaiser rolls (vegan)</a> <em>Under development.</em></li>
-
- <li><a href="recipes/polish-white-v4.html">White yeasted with polish pre-ferment v4</a> <em>Less acidic flavor than the v4 sourdough.</em></li>
-
- <li><a href="recipes/sourdough-white-v4.html">Sourdough white v4</a> <em>Sourdough sandwich loaf, similar to french bread.</em></li>
-
- <li><a href="recipes/arculata.html">Pompei Arculata</a> <em>Ringed bread found and reconstructed from a specimen in pompei.</em></li>
-
- <li><a href="recipes/calvel-levain-de-pate.html">Levain De Pâte</a> <em>Levain De Pate recipe from 'Taste of Bread'.</em></li>
-
- <li><a href="recipes/straight-white-v4.html">Straight white yeasted v4</a> <em>Regular white yeasted bread.</em></li>
-
- <li><a href="recipes/ciabatta-polish.html">Ciabatta with pre-ferment</a> <em>Light Italian bread with polish.</em></li>
-
- <li><a href="recipes/floris-polish-rye.html">Polish rye bread</a> <em>Polish rye bread from Maria Floris' 'Bakery, cakes and simple confectionery' (p. 34)</em></li>
-
- <li><a href="recipes/calvel-levain-de-pate-wholemeal.html">Levain De Pâte (wholemeal)</a> <em>Levain De Pâte ajusted for cheap chapatti flour. Under development.</em></li>
-
- <li><a href="recipes/ciabatta.html">Ciabatta</a> <em>Light Italian bread.</em></li>
-
- </ul>
-
- <h4>Kimbell</h4>
- <ul>
-
- <li><a href="recipes/kimbell-white-sourdough-classic.html">Classic white sourdough</a> <em>From Vanessa Kimbell's 'The Sourdough School' (p. 114)</em></li>
-
- <li><a href="recipes/kimbell-blackberry-poppy-pea-flour-sourdough.html">Blackberry, poppy seed and pea flower water sourdough</a> <em>From Vanessa Kimbell's 'The Sourdough School' (p. 130)</em></li>
-
- <li><a href="recipes/kimbell-russian-rye.html">Russian rye bread</a> <em>From Vanessa Kimbell's 'The Sourdough School' (p. 127)</em></li>
-
- <li><a href="recipes/kimbell-einkorn-ale-sourdough.html">Enikorn and spent ale grain sourdough</a> <em>From Vanessa Kimbell's 'The Sourdough School' (p. 172)</em></li>
-
- <li><a href="recipes/kimbell-scandivanian-buttermilk.html">Scandinavian buttermilk sourdough</a> <em>From Vanessa Kimbell's 'The Sourdough School' (p. 141)</em></li>
-
- <li><a href="recipes/kimbell-baguettes.html">Sourdough baguettes</a> <em>From Vanessa Kimbell's 'The Sourdough School' (p. 176)</em></li>
-
- </ul>
-
- <h4>Rye</h4>
- <ul>
-
- <li><a href="recipes/kimbell-russian-rye.html">Russian rye bread</a> <em>From Vanessa Kimbell's 'The Sourdough School' (p. 127)</em></li>
-
- <li><a href="recipes/seeded-rye.html">Seeded Sourdough Rye</a> <em>Sourdough rye with seeds. Can be used as a guide for other seeded breads.</em></li>
-
- <li><a href="recipes/floris-polish-rye.html">Polish rye bread</a> <em>Polish rye bread from Maria Floris' 'Bakery, cakes and simple confectionery' (p. 34)</em></li>
-
- </ul>
-
- <h4>Yeasted</h4>
- <ul>
-
- <li><a href="recipes/kaiser-rolls-vegan.html">Kaiser rolls (vegan)</a> <em>Under development.</em></li>
-
- <li><a href="recipes/floris-milk-bread-b.html">Milk bread (Palace Hotel)</a> <em>Milk bread recipe (2) from Maria Floris' 'Bakery, cakes and simple confectionery' (p. 30).</em></li>
-
- <li><a href="recipes/kaiser-rolls.html">Kaiser rolls</a> <em>Chainbaker kaiser rolls.</em></li>
-
- <li><a href="recipes/calvel-levain-de-pate.html">Levain De Pâte</a> <em>Levain De Pate recipe from 'Taste of Bread'.</em></li>
-
- <li><a href="recipes/challah.html">Challah</a> <em>Polish sweet-bread.</em></li>
-
- <li><a href="recipes/challah-polish.html">Challah with pre-ferment</a> <em>Polish sweet-bread with polish.</em></li>
-
- <li><a href="recipes/seeded-rye.html">Seeded Sourdough Rye</a> <em>Sourdough rye with seeds. Can be used as a guide for other seeded breads.</em></li>
-
- <li><a href="recipes/straight-white-v4.html">Straight white yeasted v4</a> <em>Regular white yeasted bread.</em></li>
-
- <li><a href="recipes/ciabatta-polish.html">Ciabatta with pre-ferment</a> <em>Light Italian bread with polish.</em></li>
-
- <li><a href="recipes/floris-polish-rye.html">Polish rye bread</a> <em>Polish rye bread from Maria Floris' 'Bakery, cakes and simple confectionery' (p. 34)</em></li>
-
- <li><a href="recipes/calvel-levain-de-pate-wholemeal.html">Levain De Pâte (wholemeal)</a> <em>Levain De Pâte ajusted for cheap chapatti flour. Under development.</em></li>
-
- <li><a href="recipes/floris-milk-bread-a.html">Milk bread</a> <em>Milk bread recipe (1) from Maria Floris' 'Bakery, cakes and simple confectionery' (p. 30)</em></li>
-
- <li><a href="recipes/ciabatta.html">Ciabatta</a> <em>Light Italian bread.</em></li>
-
- </ul>
-
- <h4>Brioche</h4>
- <ul>
-
- <li><a href="recipes/kaiser-rolls-vegan.html">Kaiser rolls (vegan)</a> <em>Under development.</em></li>
-
- <li><a href="recipes/kaiser-rolls.html">Kaiser rolls</a> <em>Chainbaker kaiser rolls.</em></li>
-
- </ul>
-
- <h4>Milk</h4>
- <ul>
-
- <li><a href="recipes/floris-milk-bread-b.html">Milk bread (Palace Hotel)</a> <em>Milk bread recipe (2) from Maria Floris' 'Bakery, cakes and simple confectionery' (p. 30).</em></li>
-
- <li><a href="recipes/floris-milk-bread-a.html">Milk bread</a> <em>Milk bread recipe (1) from Maria Floris' 'Bakery, cakes and simple confectionery' (p. 30)</em></li>
-
- </ul>
-
- <h4>Floris</h4>
- <ul>
-
- <li><a href="recipes/floris-milk-bread-b.html">Milk bread (Palace Hotel)</a> <em>Milk bread recipe (2) from Maria Floris' 'Bakery, cakes and simple confectionery' (p. 30).</em></li>
-
- <li><a href="recipes/floris-polish-rye.html">Polish rye bread</a> <em>Polish rye bread from Maria Floris' 'Bakery, cakes and simple confectionery' (p. 34)</em></li>
-
- <li><a href="recipes/floris-milk-bread-a.html">Milk bread</a> <em>Milk bread recipe (1) from Maria Floris' 'Bakery, cakes and simple confectionery' (p. 30)</em></li>
-
- </ul>
-
- <h4>Pre-Ferment</h4>
- <ul>
-
- <li><a href="recipes/polish-white-v4.html">White yeasted with polish pre-ferment v4</a> <em>Less acidic flavor than the v4 sourdough.</em></li>
-
- <li><a href="recipes/challah-polish.html">Challah with pre-ferment</a> <em>Polish sweet-bread with polish.</em></li>
-
- <li><a href="recipes/calvel-polish.html">Polish pre-ferment</a> <em>Recommended polish recipe from 'Taste of Bread'.</em></li>
-
- <li><a href="recipes/ciabatta-polish.html">Ciabatta with pre-ferment</a> <em>Light Italian bread with polish.</em></li>
-
- </ul>
-
- <h4>Historical</h4>
- <ul>
-
- <li><a href="recipes/arculata.html">Pompei Arculata</a> <em>Ringed bread found and reconstructed from a specimen in pompei.</em></li>
-
- </ul>
-
- <h4>Enikorn</h4>
- <ul>
-
- <li><a href="recipes/kimbell-einkorn-ale-sourdough.html">Enikorn and spent ale grain sourdough</a> <em>From Vanessa Kimbell's 'The Sourdough School' (p. 172)</em></li>
-
- </ul>
-
- <h4>Wholemeal</h4>
- <ul>
-
- <li><a href="recipes/calvel-levain-de-pate-wholemeal.html">Levain De Pâte (wholemeal)</a> <em>Levain De Pâte ajusted for cheap chapatti flour. Under development.</em></li>
-
- </ul>
-
-
- <h2 style="color: darkred;">To-do</h2>
- <ul style="color: darkred;">
- <li>Add tangzong recipes</li>
- <li>Add olive bread</li>
- <li>Add rye and other ancient grain breads</li>
- </ul>
-
- <p>Last compiled at <a href="https://git.ozva.co.uk/?p=bread;a=commit;h=HEAD">2026-03-02 20:23:55.059073</a></p>
- </main>
- </body>
-</html>
\ No newline at end of file
projects / bread / commitdiff