We love to bake!
Remodeling my kitchen at home, I have had little time to bake. So instead of keeping my starter out on my counter, I put it in my fridge. And now I have a new fridge with more room and accurate temperature. What a difference it's made. Bad scheduling and retarding, be...
My latest loaf is a rendition of Thierry Delabre's "Indecent loaf. For background, visiting Paris last Thanksgiving, I had the chance to hang out with Thierry while he baked. His newest named loaf is a heritage grain flour bread. Seeing it on...
Last year I had the good fortune of meeting baker Mark Fiorentino (formerly of Daniel). He recently invited me to meet up at his new digs at Zaro's Bakery in the Bronx. It's the headquarters of this 90-year old family bakery. Having passed the multiple outlets for...
I have baked lye-dipped bagels before, but my latest batch was exceptional. I am not sure where to credit my success; on-point levain, mixing whole wheat and white flour, or my new refrigerator which was used for retarding at a steady temperature. Regardless, the end...
My wife's niece had her birthday this past weekend, so I baked her a favorite. büche de Noël. Though not quite the season, what a girl loves, a girl loves. In particular, she loves merengue mushrooms. What else? Chocolate? Nope. She does not like it! Go figure. So I...
Christmas is the time for panettone. But it seems there's bad juju coming my way. I failed on my first four attempts. As a recent New York Times article makes clear, I'm not the only one obsessed about this holiday bread. My quests are rarely seamless. This year I...
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