Last year while visiting Paris, I got to hang out with my talented friend Thierry Delabre in his bakery. Watching him work, he seemed preoccupied about volume and the quality of his bakes. Since that visit I have been enjoying his Facebook posts of glorious...
No, this isn’t about a cereal. It’s about me playing with a formula based on Eli Colvin’s Revolution Bread posts in Facebook. 1st try too dry! Using my trusty BreadStorm calculator, Eli’s ingredients and parameters here is what I got. Second...
“Truccione Saré” is the name of a dark baked sourdough sold at New York City’s Sullivan Street Bakery. With its mahogany crust,it is crumb riddled with aveolage and with lovely scoring. I tasted it. I looked at it. I liked it. And then I tried to...
Recently, I found a Brazillian baker named Marcos de Carvalho, making a ciabatta with 65-percent whole wheat and a hydration of 80 percent. Compared to what we do in United States, that formula proportion is low, given our hydration heroes pushing the envelope to...
Double Hydration. It’s a subject I chatted about with baker Eli Colvin of Model Bakery in Napa California, whom I met on Facebook recently. Eli frequently describes his doughs as having varying hydrations; from high 80s to even 100 percent, and not to mention...
