Some recipes deserve to be revisited. This croissant formula — pulled from my culinary school copy of Special Decorative Breads — is one of them. The original recipe calls for commercial yeast alongside a levain, a combined-method approach that balances the...
From my earliest days of baking bread and seeking guidance, I usually return to one person; Thierry Delabre. Known as Clandestino Panadero, this is a baker who left his mark on many bakers and launched a movement called Bro Bread Revolution. I regularly return to his...
Pain de campagne (aka "country bread")is a flavorful and structured bread. A wheat bread generally includes rye at around 10 percent. Below is a recent version using rye sourdough. This adds a punchy ferment and beguiling flavor. It's great with pate, cheese or just...
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...
My efforts at making a Provencal rendition of a Roscon de Reyes or kings cake to celebrate the epiphany ironically fell on the historically important day of January 6th, it was confusing. At least this last effort was a good result to diminish the grey haze of...
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...
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