We love to bake!
Kruste & Krume bakers Barbara van Melle and Simon Wöckl have a wonderful YouTube channel. Shot in their Viennese bakery (and spoken in German), their videos have had me wanting to attempt some of their bread formulas. Here's some of what I tried, Spelt. Emmer....
Scheduling a time to bake can be precarious as a working chef. There are just so many hours (actually I'd settle for a few more minutes) in a day. Late for work you mix a dough in the morning, but lack the fermenting time before heading out the door. Cold bulk...
Many years ago I had a chance to exchange labor for learning at Bouley Bakery. Fridays I would leave my regular job and then spend the next 10 hours working Bouley's graveyard shift baking bread. I can't remember the name of "the boulanger." What I...
Once again I returned to gluten free baking to maybe break the code of milled grains and legumes to finally understand its mysteries. First up a chick pea loaf with my rice levain which was buried in the back of my cold refrigerator in disuse for some time, after a...
Here is a loaf without refrigeration processing. Instead its focus is on a simpler methodology. Forget about all those things they teach you in baking school such autolyse, folds, and retarding. This loaf is styled on old school mixing with no smoke-and-mirrors. It...
Each year the private club where I am chef holds their "Spring Fling." It's a great excuse for a colorful spread. This year's was 15 hours over a simple spread. Honestly, more often the crowd here is about drinking, not eating. Regardless, here's...
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