Below is a recipe worth sharing from Facebook's Bro Members Group, the love child of Thierry Delabre. This recipe is from Ugo Perret-gallix a Chef de Cuisine and baker working in Tokyo, someone who has made me a fan. This particular formula caught my attention as it...
Shopping at the local Irish butcher, I have always looked over their selection of breads. They're interesting; brown soda styled, farl, two or three loaves attached in a tin loaf shape with a darker crust on top. Batch bread. I never bought any but really was keen...
While trawling through a vast archive from Saveur Magazines gourmet food pages, I came upon an Eric Kayser formula for a quinoa whole wheat bread with raisins. It piqued my curiosity as I have been using a Ferrandi School's bread baking books that features Kayser...
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 offering...
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 more...
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 of cutting, shaping and...
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