It's always interesting to speak with James Lahey,protagonist of "no knead" bread and owner of New York's pizza restaurant, Sullivan Street Bakery. Recently, James and I connected on Facebook and he invited me down to watch him making some...
Richard Bertinet It’s been a while since I first purchased Richard Bertinet’s Dough, a terrific book that includes a DVD with his now-famous method of “slapping” and folding dough. Some people find it more satisfying (even therapuetic)...
John Downes is by far one of the most interesting bread bakers or should I say human beings I have talked to in a long time…no ever! I first heard about him from my friend Graham Prichard of the ABA, and was intrigued that I hadn't heard of his book...
