Bread Experience

Pumpkin Fig Baguettes (Yeast or Sourdough)

Cathy — Wed, 21 Oct 2026 13:42:17 +0000

These Pumpkin Fig Baguettes are the sweetest loaves in my fall baguette collection, and the most loaded. Pumpkin purée colors the crumb and holds moisture in it, and dried figs go in at nearly a quarter of the flour weight. This recipe is one of six in my free ebook, Six Seasonal Baguettes to Bake […]

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Rustic Pompe à l’huile: Why This Olive Oil Brioche Wanted Poolish, Not Sourdough

Cathy — Fri, 16 Oct 2026 12:14:21 +0000

This month the Bread Baking Babes are baking Pompe à l’huile, a Provençal olive oil brioche traditionally served at Christmas. Patricia Wells’ version in At Home in Provence is a yeasted bread. Our host, Elizabeth, converted it to sourdough. In true BBB fashion, I tinkered with it further. Since Pompe à l’huile is a sweet […]

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Tabatière: French Snuffbox Loaf (Overnight Poolish)

Cathy — Sun, 16 Aug 2026 17:28:34 +0000

The Tabatière is a French snuffbox loaf made easy with an overnight poolish. No starter needed, plus rye, whole wheat, or spelt options and four loaf sizes. Tabatière is typically made from a plain French lean dough. To create the signature snuffbox look, the flap is folded over the top. Underneath, it is an everyday […]

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