With three types of heritage and ancient grain flours in my larder, (Miracolo, Pane Nero, Red Turkey) I mixed the loaf with a semola-rimacinata, liquid starter. With little time to play or take notes, it went into my fridge for a cold bulk ferment. The next day I...
Here’s a formula from the latest Bread Lines #26. I was not sure it would work but, voila, it did! It’s a classic brioche using a sponge fermentation, autolyse, timing that allowed me to leave it unmanaged while working my shift. The formula called for...
For me, Carlo Di Cristo is the bread baker version of a Rorschach test. Looking at his baking opens up my imagination while testing my sense of what’s possible. This Italian wizard from Napoli’s SoulCrumbs cafe caught my attention with the holey-art he...
Intrigued by a whole grain loaf featured in the latest issue of Bread Lines, I tried it at home, adapting their recipe using a heritage, sprouted Red Fife sold by One Degree Organics. In addition, I used Red Turkey flour and regular whole wheat. Though it was a...
My latest loaf is a rendition of Thierry Delabre's "Indecent loaf. For background, visiting Paris last Thanksgiving, I had the chance to hang out with Thierry while he baked. His newest named loaf is a heritage grain flour bread. Seeing it on...
