Friselle are a southern Italian rusk, garnished with seasoned tomatoes, herbs and a good dousing of olive oil. They’re most often made with semola rimacinata and even barley. Years ago I made a batch with yeast. After, they were soaked in water which softens...
Jim Lahey’s no-knead baking method is well known. But making it work with sourdough is really exceptional. I had the luck of a hands-on class with him Saturday afternoon at Sullivan Street Bakery. With Jim’s hands literally in some pre-made dough, he...
Below is a pane al cioccolato (chocolate bread) from a formula I scribbled years ago in school. Recently I tinkered with a straight dough version, adding ale and some primo spiced chocolate chips from Le Boite. But I wasn’t satisfied; the final bread seemed too...
Using five kilos of Palmento flour Filippo Drago sent me, my first thought was to use it for a classic Pane Nero. But reading about a formula which called for just 33-percent semola, I decided to tweak it by using it in the ferment as well as in the final dough....
If you love bread, Ian Lowe is an absolute gem. An American born baker, Ian now lives and works in Tasmania, running APiece bakery, found here on Facebook. It may take a long flight (and even longer sail) to enjoy his baking in person, but...
