Baking is part science, part art. Call it erotic chemistry requiring sensitivity to feel, scent, pacing. Blah, blah, blah. What am I trying to tell you? Trying to follow the recipe for Millers Loaf from The Bourke Street Bakery Book I kept getting less than satisfying...
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...
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...
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....
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...
