My friend Michele Forgione has been asking me to make Italian bread. I'm his go to guy for bread it seems! I teased him with Ciriola. It's a roll from the Lazio region, with a tight white crumb and crisp egg shell crust, a perfect foil for a sandwich. I made this...
Since first attempting Roland Feuillas's infamous Fanette Bread, I wasn't satisfied with the end product. I've seen others baking it successfully; Thierry Delabre, who has coached me, as well as some other fantastic French bakers. It made me wonder if it's a terroir...
Ever since my interest in baking bread caught fever, I have managed to fenagle formulas from bakers worldwide. Sometimes the formulas take years to actually get right at home. Other times I hit it immediately. One baker has helped me out in particular, someone who...
Been on a "go-back-and-try-it-again" trip lately. Ah, well, bread is a constant progression, and trials and tests. Besides, sometimes you just got to eat a bagel. Keep reading if you agree. Last weekend, I made three kinds of bagels, pre-ferment, yeasted, and...
In my ongoing pizza tests, I recently made a breakfast pizza; a pie featuring bacon and eggs. Having piece of dough in my fridge (which had turned hard as clay), and following a long night after baking for my micro-bakery, pizza fit my hunger pangs. I left the dough...
On my return from my trip to Europe, I quickly started using my levain and odd bits of old dough ferments to make some loaves. With only one feeding, my levain was bubbly,and was able to make three or four breads. With amazing growth, each dough reached a peak of...
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