Last year while visiting Paris, I got to hang out with my talented friend Thierry Delabre in his bakery. Watching him work, he seemed preoccupied about volume and the quality of his bakes. Since that visit I have been enjoying his Facebook posts of glorious...
So what's a "muffuletta?" Well, it's certainly not the torpedo-shaped bread I wanted to make. And yet, what I got was much closer to the round, flat Sicilian-inspired sandwich bread known as muffuletta. Working with Sicilian lower protein flours, and...
Pan de yuca is basic bread to make with only a few basic ingredients; flour, eggs, butter and baking powder. A simple mix of wet and dry ingredients and no fermentation, just shape and bake. This is my second time making it. There's another version I want to try...
Recently I purchased a copy of Italian baker Matteo Festo's Natural Leavening. It's an insightful introduction to Italy's approach to natural sourdough baking. Below are photos of my attempt at one of his formulas using grape must. Along...
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,...
