Here is a recent batch of michetta, the trademarked rose-stamped rolls from northern Italy. Similar to the Austrian “kaisersemml,” their centers are usually hollow, great to fill with mortadella or anything else. With new higher protein flour I recently...
Imagine, an entire week and no chance to bake! A lesser bread-geek might be devastated. Me, I kept my weeping to a minimum by added doses of cursing the blowhards known as America’s Republican presidential candidates. That and gnawed on rusks and crackers....
Originally from France, Quentin Berthonneau now works in South Melbourne, Australia, heading the bakery at Chez Dré. You’ll find some of terrific breads he’s baking on his Instagram page, along with some of his formulas. Below is a photo of using one of...
