Check out Facebook page of Massimo Vitale. Recently he posted what is known as a "ciambella Romagnola," which sometimes translated as a ring cake, reminds me of a torpedo of dough. Massimo posted to enjoy it with white wine, specifically...
Kamel Saci is a baker who grew up in Toulouse, but now lives and works in New York City, baking at Il Buco Alimentari e Vineria. Among many things for which to admire him, I love his doughs for pizza and focaccia. Basic and simple, he's posted the recipe on his...
Having seen erratic taste and texture in recent bakes, I lessened the liquid in my sourdough to see if it improved my bakes. And thinking that weak protein from local flour (farmed and milled in NY State) had a negative impact, I also refreshed my levain by adding...
Recently baker Uri Scheft (from Manhattan-based Breads Bakery) invited me to join his crew and some students to mix, and shape three different breads. It gave me a great opportunity to see Uri shape his famous challah bread in various braids - from two to six strands....
Early last Saturday morning I spent a few hours with bread baker Kamel Saci of Il buco alimentari & vinieria. Instead of our baking together, we shared stories of the business, talking bread and trends as he went about his day and I took photographs. A...
This past weekend I took a class with James Lahey of Sullivan Street Bakery. The class was labeled as "Three breads, one dough," and based on Lahey's now famous no-knead dough technique. The class was quite simple in theory, but I walked out filled with techniques and...
Feel free to follow us on social media for the latest news and more inspiration.