In hopes of achieving that elusive double slash (or grigne) on my facsimile of Sullivan Street Bakery's Truccione loaf, I put out some selfies of my loaves in different corners of the bread diaspora. Below are some return words of advice that were returned....
Pizza dough might be consider akin to scripture in Italy, especially within what’s known as Napoletanismo culture. I’ve spent a long time playing with such scriptures, exploring a range of pizza doughs whenever opportunities arise. And when he’s...
Formulas. So important to any baker. So are parameters, a focus that has consumed me for a long time. In fact, over the past 12 years I have gone through as many different combinations of ingredients as I could. Along the way I have observed, photographed, written and...
When first starting to bake bread, I asked bakers around the world to share recipes with me. While going through old notes, I found an old email with a formula for a landbrot, a German rye shared with me by Biobäckerei Wagner in Rudertinger Germany. In his wise words...
Bagels with high extraction flour? Why not? If you have extra sourdough just sitting around, and you are out of bagels, it takes a simple mix and a few hours to whip up a nice batch of wild yeasted bagels. I was guided by Jeffrey Hamelman’s BBGA 2013 class...
