In my eternal quest at the perfect sourdough Verace Napoletano pizza, I have tried various approaches. In my latest, I tried a autolyse of sorts; adding in salt at the last moment, a minimal mix, and with a bit of folding, then popping the whole lot into the fridge...
No better time than autumn to try out another sourdough version of croissants! What began on a Sunday with making detrempe, it sat overnight for a cold ferment, then led to folding layers the following morning with butter on Monday just before work. Later that evening...
Miche, the classic round loaves of bold, brown, crusty bread. I’ve a certain affinity to classic French country breads, something to slice for tartines, crumble into a soup or slather with butter and jam. Here are some of the recent miche bakes of the last few...
Baguettes are the simplest of breads, or so one would think, considering they’re made from a few core staples; flour, water, salt and yeast. Last week, I tried a formula for a sourdough baguette. It came benefit of the Spanish baking book, Guia Parar Elaborar...
After a recent ciabatta tutorial from my friend Marco Cerutti, I returned to more familar territory; baguettes. The version below were with a sourdough and yeast addition.
