I have followed Chad Robertson’s Tartine bread books, but with my “lazy baker” habits, schedule, and what-not, his approach challenges me. Recently I picked up Ken Forkish’s book, which is really good and has led to some really nice bakes. Not...
Antonio Cepas Alonso is a great baker in Toledo (Spain, not Ohio) working at Benipan. Just a few months ago he took a bread I adapted, a pumpernickel and he made his even more remarkable. So one day my sourdough was quite active and I made his nut and seed loaf...
Below are photos of the bread I entered for the event Plötziade, inspired by blogger, baker Lutz Geißler. It took his direction and several tries to get it.
Pane di Matera is a bread from Basilicata, which is located on the arch of the Italian boot. With its geographical protection, Pane di Matera makes me think of the neighboring Altamura bread from Puglia. This exclusively semola rimacinata bread is one I had to...
Baker Lutz Geißler has put up a challenge worthy of the phrase, “give 10 bakers a recipe and you’ll get ten different breads!” Well, I’ve plotzed! I tried some yeasted poolish version, which was by no means slow bread…it was huge, but...
