One lesson regarding hydration was considering the feel or softness of ones ear Visiting Istanbul’s great baker Gökhan Sokmen, he advised me to gauge hydration by the dough’s softness, equating it with the texture of the touch of an earlobe. I remember him...
I recently purchased one of the books from EIDB’s Thomas Teffri-Chambelland. It inspired some fantastic loaves. Best of all, his coaching has led me to make sure my levain is fed daily and my oven is my proofer, too! My work place baking has me feeling a lot...
Since putting on a baker’s hat at work I’ve noticed that it’s impacted baking at home, namely leading to a smaller size of roll. Maybe it’s the demands. At work there’s so much hand work focused on the multiple serving batches, with lots...
Poolish (or sponges) is made from equal parts flour and water, along with variable amount of either yeast or sourdough. Lately I've started using it for breads and pizza. It's worked particularly well for pizza. I took cues from Salvatore Kosta at Foorn. I...
Preparing staff meals, I made some pita with falafel for dinner, adding my own home-made shawarma spice to some chicken. The pita bloomed in the oven nicely. And the staff loved it. Nothing wrong with street food for many!
