Below are some loaves adapted to levain without any added yeast. In general, my definitive focal point always seems to be on flour protein and hydration, as fermentation is key to any bread baking. Wheat and kamut Definitely more water for this, and going to use lower...
When my new batch durum grain arrived, I milled and sifted it to fine semola rimacinata flour. My first bake was a Sicilian bread with sourdough and olive oil. I used my stock levain of wheat, with the durum making up the rest of the dough’s flour. The loaf...
Revisiting formulas from my early baking days, I went back to a bread combining cider, raisin and apples. Originally learning this bread at Bouley bakery, it’s made with a cider poolish along with a bit of levain. At Bouley, they would use apple to garnish on...
Call me Dr. Frankenstein of bakers, disassembling and then reassembling bread formulas, a percent here, a percentage there. Beauty or monsters, you never know. Take this recent loaf. Considering James Lahey’s Sullivan Street version of pane di comune, a...
Cold bulk fermentation is a baking science geared to increasing flavors (or slowing down) dough. It takes exploration (aka work!). So when my baker friend Egoitz, of The Loaf in Donostia, did a Facebook post on cold bulk, I took up his suggestions. I had two loaves...
