Potatoes in bread are most often used for soft rolls, as the moisture keeps the dough fluffy. I wanted to make crusty yet moist loaf. So I used purple potatoes and added smoke and spice, with pimenton and German brotegewürz (bread spices, coriander, fennel and...
“La Fanette” is a bread I’ve made with and without success. This time I made what Thierry Delabre calls his “hobby levain,” a firm starter at 50% hydration, all kamut rather then wheat. The spelt I used was whole grain, no white sifted...
I have followed Chad Robertson’s Tartine bread books, but with my “lazy baker” habits, schedule, and what-not, his approach challenges me. Recently I picked up Ken Forkish’s book, which is really good and has led to some really nice bakes. Not...
In French, “boulot: means work. It’s also the name of a shape for a batard, which itself translates to “bastard.” So much for French language lessons. Recently, after making several failed attempts at what should seem easy bread (at least one...
To perfectly laminate croissants with a dough fermented using wild yeast, that has been sort of a "Holy Grail" for me. My latest attempt, tweaked, hand rolled and cut were a huge success. Whoooohooo! Or Holy Moley! It's been a journey, and finally...
