Baking before last week's blizzard, I noticed lack of oven spring in a miche. Worse, 40 minutes into the bake, I spotted an uneven color. The next day I went to turn on my oven. It was dead. This has happened twice in my kitchen. I did manage to put out a few...
Testing a formula for sourdough ciabatta, and inspired by my friarielli, I decided to fill the holey crumb. Using a mix of porchetta and a splash of Korean mustard (Burnt & Salty), it was a simple process. Reheat some sliced pork, spread some oily slicked broccoli...
Got a note recently. Hi Jeremy! Wanna try out any bread recipes from the new book?!? (fingers crossed). Happy to oblige, the results were photographed below.
Inspired by Gregoire Michaud’s EM micro-organism baguettes, I made a batch with wild yeast. The results were amazing. The crust was somewhat soft but still had an eggshell. And the crumb? Sublime and filled with the “Special K flavor,” Ian...
From our friend Egoitz Fernandez, a favorite of his Arto Opila (corn/wheat bread). The night before: Mix together the corn and water (Water at 90 degrees Celsius) until there is no dry flour lumps, let it cool down and cover. Baking day:(desired dough temperature 24...
