The Extreme Loaf, Revisited Crumb of Extreme It's August again, and I keep circling back to the summer I ended up elbow-deep in dough inside a shipping container in San Sebastián. Here's the story. It starts with Dan Lepard. I'd known Dan from his blog for years...
Early in our history, Stir the Pots interviewed Dan Lepard, someone who helped shape my entire baking approach. Then somehow we lost the interview on the site. So I reached out to Dan to fill out a written interview questionnaire, he kindly obliged. How did you...
After the end of The Loaf in a box, the pop up Dan Lepard and Ibán Yarza were a part of and which I'd visited last august; I felt nostalgic for the magic I'd felt there, and decided to make the signature loaf called "Extreme". It's one of the breads I'd helped shape...
The Loaf in a Box is a pop-up (temporary) bakery in San Sebastian, Spain run by Dan Lepard through the auspices of two organizations. With a crew that included Ibán Yarza and hardworking apprentice bakers, Egoitz Fernández and David Arellano whom I met. It has created...
Dan Lepard had an interesting version of a slider bun, the rage for mini burgers. I adapted it for my obsession for a soft bread roll common in Latin markets, but with a twist, using plantain flour. Plantains, a staple in Latin America, are fried, boiled,...
Away for a few days for July the 4th, my levains were chilling in my fridge dormant. When upon arriving home, I had no bread around. Yeast was my only way of rising any bread, so I opted to use Dan Lepards "easiest" bread formula from The Guardian Baking...
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