This is signature loaf of my friend Sara at her bakery Pizca Good Bakes in Sitges, Spain. Using her as inspiration, I baked three loaves using whole grain flour and various hydrated levain mixes, and ended up giving them away as gifts, so no photos of the crumb. But I...
For a long while I wondered what it would be like to mill my own flour. So I ordered an German Komo mill, and, along with a sieve, made my first effort with some organic wheat berries. Now I am researching different opinions by bakers on tempering or just mill. Lots...
Baguettes are the simplest of breads, or so one would think, considering they’re made from a few core staples; flour, water, salt and yeast. Last week, I tried a formula for a sourdough baguette. It came benefit of the Spanish baking book, Guia Parar Elaborar...
After a recent ciabatta tutorial from my friend Marco Cerutti, I returned to more familar territory; baguettes. The version below were with a sourdough and yeast addition.
Rome the empire that built roads and conquered lands, also harvested and sowed their grain to feed a growing empire and army. As a bread basket of grain from far off lands, Rome incorporated new crops; rye, buckwheat, einkorn(emmer), and farro (spelt) – the last...
