While in the past, I've written how easy it is to produce a slow levain, recently my boasting turned flat. Concretely, I found it wasn't so easy. Goes to show this crazy passion is equal measures craft, science, and luck. Anyway, pumping up the ferment, the results...
With a package of smoked salmon sitting in my fridge it was time for some bagels. Here's my small batch!
Here's a formula from the latest Bread Lines #26. I was not sure it would work but, voila, it did! It's a classic brioche using a sponge fermentation, autolyse, timing that allowed me to leave it unmanaged while working my shift. The formula called for yeast. But with...
When your levain is at its peak, why not make some Castevetrano-inspired biscotti piccanti? Okay, it's a clunky question with no need to answer. But keep reading and I promise you deliciousness, inspired by Gabriela Becchina who's Instagam formula leads...
Originally from France, Quentin Berthonneau now works in South Melbourne, Australia, heading the bakery at Chez Dré. You'll find some of terrific breads he's baking on his Instagram page, along with some of his formulas. Below is a photo of using one of those formulas...
I've been to England but somehow could never find English muffins. Whatever their genuine derivation, I'm still a fan. Making these breads at home, especially with refreshed sourdough is easy and worth the effort. Whether baked or griddled it's also fun. Below are...
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