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Anne Boulley is owner of The Gourmet Guide. She is a chef, culinary instructor and web designer living on the Southern Oregon Coast. Visit her website www.TheGourmetGuide.com

Johnathan Roberts is an illustrator & photographer living in Oregon. His work can be viewed on his website at www.JohnathanRRoberts.com


1 Mix till wet shaggy dough

2 Sit 12-16 hrs until bubbly


3 Shape & place in parchment

4 Cut a slash into top


What kind of cooking vessel can you use?

It has to be heatproof to 500 degrees F and must have a lid. A dutch oven casserole type pot or cast iron pot, turkey roaster or my favorite, a stoneware cloche baker.

other notes Don’t use Pyrex glass top containers as they could possibly shatter on you. Do use the best flour you can buy. If you buy King Arthur Flour you can be assured it doesn’t contain genetically modified wheat. White bread is fine in moderation, but try to use organic whole wheat for your daily bread.


Baguettes from noknead dough are easy to make if you chill the dough first and add plenty of extra flour when shaping.


e r o M

c e R

! s e p i

whole wheat with flax and wheat germ

cranberry pecan

French oni


ion

Dutch crunch aka “tiger bread�

baked potato


3 cups white whole wheat flour 1 cup old fashioned oats 2 tbsp honey or brown sugar 2 tsp sea salt 1/2 tsp active dry yeast 2 1/2 cups water Mix as usual, top with oats and bake.


2 cups white flour 1 cup rye flour 1/2 cup whole wheat flour 1/2 cup cocoa 2 tsp sea salt 1/2 tsp active dry yeast 1 tbsp caraway seeds 2 cups water 1/2 cup dark beer or cold coffee 2 tbsp dark molasses

Makes a great Reuben!

blend as usual, but since dough will be extra moist you will just turn it out into a container for baking vs shaping it. I use a normal bread loaf pan with lid as pictured. Sprinkle the top with caraway seeds if desired.


Anne's Bread Class  

A sampling of what Anne offers in her cooking classes.

Anne's Bread Class  

A sampling of what Anne offers in her cooking classes.

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