A few years ago I left New York City and my Sunnyside apartment for a bread class in Norwich Vermont, home of King Arthur baking and flour. It also was home to King Arthur's Master baker, Jeffrey Hamelman. Recently I fished out my notes from the class to make his signature loaf, a Norwich sourdough. With its long autolyse and refreshed levain, I did my best to methodically recall the movements and steps to get "just the right specimen" from my oven. Pandemic lifestyle makes you focus on things that matter. Like bread!
The dough that started it all.
Westport Pizzeria introduced me to pizza. That is the simplest way to say it, and perhaps the truest. We had just...
Awesome loaf!
Thank you!!