Black Bread

Preparation info

  • Dough Yield: About


    loaves at 1.5 lb each
    • Difficulty


Appears in


By Jeffrey Hamelman

Published 2004

  • About

There are Two Ways in which old bread is incorporated into a fresh batch of dough: It can be soaked, with the crust, until thoroughly moistened and then added, or it can be sliced and baked again before the soaking. In this formula, the old bread is sliced, then returned to the oven on sheet pans and baked until it is a deep, dark brown, but take care not to blacken it as it will taste bitter. It adds a potent toasty flavor when soaked and incorporated into the new dough. The ground coffee