Here are some photos of my sour-dough version of Pane Nero di Castelveltrano, a loaf I baked using Nick Accardi's generous gift of Sicilian flour. It has a compact crumb, which is great for dipping in olive oil.
Six croissants. No yeast. No drama.
Some recipes deserve to be revisited. This croissant formula — pulled from my culinary school copy of Special...
0 Comments