Most bakers agree the first bulk ferment gives more flavor development to the dough. But in my experience, that rarely happens. So often I start a project bread dough on a whim. Then, half-heartedly looking at the clock, I have to rush or retard the dough. With the...
Often I start making bread on a whim, or when my levain is peaking or... even when the clock tells me it's time to go to head for work. This happened on a recent bake. My levain peaked in the early hours of morning. I took the chance to bulk ferment in the...
How often do you get, what bakers sometimes call "blow out," referring to when a bread is "green" or too young or just not proofed enough. I've found it especially true in winter. Despite our lack of recent frost, I hit that wall with temperatures and baking this...
While I love cooking, there is nothing more satisfying to me then baking bread. After 10 plus years of serious bread baking, I finally have a basic core understanding. At the same time, baking remains a mystery, a meaningful search for definitions and for exactness....
Old doughs- you have used them before, right? They're those hunks of dough laying in your fridge; the piece from a previous batch of dough left in an old ziploc bag or in a flour-and water-crusted jar, heaving with carbon dioxide bubbles trying to get out for some...
You know that you're slightly delusional when you dream about things that won't fit in your New York City apartment. Like a wood burning stove, for instance. Of course, "you" is me. And it's me wishing I could bake bread all day, but my vacation...
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