This is my first panettone of the year. Using last year’s mold, I also went a bit short on dough amount. Saving resources may have prevented brilliance but the end result was still delicious. New molds and more dough next time to see what changes.
Yohan Ferrant, baker extraordinaire, recently came out with a new method for a no-knead bread. Working with nutritional scientists, he developed a method designed to a way to make bread with a low inoculation of levain. The goal is a healthier loaf. Here, Yohan...
With work a full grind, baking at home is on the back burner. But I had time to try an old school levain. I played with it, using a whole grain levain and long bulk ferment of four hours. My trick is to refresh levain in the morning, get off work and start the dough...
Recently I watched San Francisco Baking Institute video class with Chad Robertson. Along with telling stories, he made one bread. I finally got the man’s method! Call it slow mix…. Here’s my translation.
A big thanks to the maven of grain, Barbara Elisi Carraciolo who schlepped sacks of flour to Michigan and mailed them to me. While I haven’t been able to bake with them while I was on my vacation in Europe, I can’t wait to try using her selection of...
