Many years ago, I trailed Amy Scherber at her bakery. I remember the nights clearly, from baking and shaping loaves of bread to bagging them. Spending so much time bending over to make bread twists, I pulled muscles. That time left memories that still inspire me...
My friend Michele texts me this message while on the subway; “Papo secos, what do you know?” At first I thought the message referred to dried Andean potatoes. But then Michele followed up with an enticing formula. Known as a “pão pequeno,”...
As much as I like a crunchy crusted bread, there are times I long for a softer loaf, especially for my favorite “PB&J sandwich.” This week I baked a remarkable low inoculation sourdough with a big rabbit ear profile and holey crumb that lent itself to...
Italy-based bread baker Alessandro Spoto, who lives in Torino and who we have profiled previously, has a tradition with friends. Through the year he shares a few of his great breads. This time he sent out a wonderful Panettone. He also shared some good...
Here is my latest “do nothing loaf,” an adaption from the Bourke Street Bakery book. Since trying this no-knead method, I’ve started converting old formula’s, changing my hectic schedule for longer and slower inoculation process with good...
