Making croissants are a feat any time of the year, but an all-sourdough version is even more daunting. But it’s harder in the heat of summer, so I decided to put our recent frost-bitten temperatures to use and give them a try. With the butter chilled, my...
While posting some bread photos on Instagram, a follower asked if I knew how to make trammezzino bread. First, I had to Google trammezzino. I found out it’s a name coined by Gabriele D’Annunzino for sandwich made famous at Turin’s Caffe’...
A while ago I made a Eritico Pugliese bread with kamut. Recently I decided to morph that bread with Alessandro Lusardi’s formula, using just a tiny bit of wheat in the levain. Why? Because I was running out of flour, including semola, rye, or whole wheat....
Jewish corn rye is one of the old school breads of the Jewish diaspora deli culture. There’s a mythic history that goes with these loaves. At their best, they sport a caraway-seed crust typified by a leather-like sheen, and a tight crumb infused with onion along...
Oysters are in season. How about trying them with a moist rye bread? Add in bits of lemon and cracked pepper like mignonette.While playing with a formula with rye of 69% and high extraction flour at 31%, I spied a mason jar. It’s a home-pickled batch of Meyer...
