At work, I always dreamed of making home made buns. Burger buns. And not the average burger bones. Most restaurants serve challah or brioche styled burger buns. I wanted a better burger bun What's that means? It's freshly baked. It's not too soft but...
Four years ago I tried to make a batch of Jerusalem-style bagels. They were far from stellar. The other day, Lior Lev Secarz emailed me a recipe for these bagels on which he swore. He got them from chef Mike Salomonov, author of the restaurant and book known as Zahav....
Mixed grain croissants aren't new to me. In fact I've previously tried grano arso, as well as durum. I even tried it with goat butter, which doesn't have distinct goat flavor but does have a strange margarine-like texture. I made a batch...
My summer foray to Switzerland for a visit with my sister obviously included experiments with bread. She had prepared some sourdough for us to use together. It was different than the sourdough to which I'm accustomed. Initially, I thought the differences were due to...
Pavé describes a stone road, those famous ones ridden during the classic bicycle race Paris Roubaix (The hell of the north). It's also a term for a simply shaped brick loaf of bread. While this dough rose, I took a nap. What I got was a light and crusty loaf with the...
Below is a shot of my results at Soul Crumbs' Pane Nostrum (our daily bread). Keeping in mind the mantra, "baking differently." While off on timing, I seemed to get a light, airy, holey loaf and crusty crumb.
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