From Fridge to Bake

Remodeling my kitchen at home, I have had little time to bake. So instead of keeping my starter out on my counter, I put it in my fridge. And now I have a new fridge with more room and accurate temperature. What a difference it’s made. Bad scheduling and...

Indecent – Theirry Delabre’s Loaf Baked In Queens

My latest loaf is a rendition of Thierry Delabre's "Indecent loaf. For background, visiting Paris last Thanksgiving, I had the chance to hang out with Thierry while he baked. His newest named loaf is a heritage grain flour bread. Seeing it on...

Pane Nero like Alessandro

Seems I missed Torino baker Alessandro Spoto on his visit to New York. It had me hankering to learn how he produces his renowned version of the Sicilian bread classic, Pane Nero. It's a terrific heritage bread that can be tough to get right....

Lye Bagels

I have baked lye-dipped bagels before, but my latest batch was exceptional. I am not sure where to credit my success; on-point levain, mixing whole wheat and white flour, or my new refrigerator which was used for retarding at a steady temperature. Regardless, the end...

Semola 2.0 – Inspiration From Carlo di Christo

I have long followed baker Carlo di Cristo’s insane “holey breads.” When I found he was sharing formulas on his new website for Soulcrumbs, I had to give them a go. His method includes a long, slow fermentation followed by a period of retarding. I...