For some time I have tried to grasp how to make a good loaf from the Tartine bread books. They just never never end up looking like they do in the book. It may be due to issues around hydration or lack of fermentation. Recently I had more success after...
Here are some photos of my sour-dough version of Pane Nero di Castelveltrano, a loaf I baked using Nick Accardi's generous gift of Sicilian flour. It has a compact crumb, which is great for dipping in olive oil.
Chocolate and bread belong together. Take a laminated pain au chocolat, blessed with layers of flaky, butter richness met in the middle and a surprise of bitter chocolate center. Or chocolate spread on a chunk of a baguette. Below are photos of a recent...
Chocolate spreads like Nutella can be addictive. But I prefer making my own. If you want to do the same, find inspireation from Gregoire Michauds version or Thierry Delabre's Frenchified take on pâte à tartiner. Fast and easy, and they seem...
Pane Arrubiu is a raisin saffron bread baked in the Mediterraenean. Two events led me to put my hand to it. First, meeting Sardinian baker I met on Facebook intrigued me with a recipe. And then I took baker James Lahey’s class “one dough, three...
