Michele Forgione, chef partner of Impasto in Montreal, is someone I call "fratello" (brother). And when he recently asked for some baker percent lessons from me, he shared his mama's recipe for taralli, welcoming me to his family. Lucky me. I did make some...
Visiting Montreal recently, invited to a dinner for Sarah Jenkins and hosted by Michele Forgione (two heroes!) I volunteered to bake a loaf of bread using a "biga." Michele kindly obliged, letting me stick out my thick Gallic neck to show I wasn't a...
After picking up some spicey sopressata from Sorriso's, I decided I had to match it by baking a Pugliese bread. Pugliese bread is a simple white loaf; full of bubbles, and usually made from a yeasted biga with a healthy 85 percent hydration. The formula...
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