Testing some rolls for work, I returned to baking michetta (soffiate,Veneziane), the classic rolls from Italy. This time, I found found a stamp for the shape. It led to a perfect roll. I also tried a different mix of flour, using durum (semola rimacinata) and whole...
I’m no stranger to baking Pane di Altamura, but I still appreciated learning new secrets to this bread via videos from various sources on the web.Just recently, I followed the Altamura D.O.C. specs on handling and preparing dough for this bread, with questions...
This past weekend I took a class with James Lahey of Sullivan Street Bakery. The class was labeled as “Three breads, one dough,” and based on Lahey’s now famous no-knead dough technique. The class was quite simple in theory, but I walked out filled...
Recently my friend Thierry Delabre posted his version of this high extraction flour “tourte au meule.” I found that he had left the formula on his Facebook comments, so I tapped in the numbers on my BreadStorm™ calculator and shared it with him. When...
Noel Labat-Comess, the former owner and founder of Tom Cat Bakery, sent me a message recently; “Jeremy, I need to ask you a favor. A farmer I know gave me a 5lb sample of a flour a friend of his is producing. He’d like to know what I think of it. I...
