Recently, I found a Brazillian baker named Marcos de Carvalho, making a ciabatta with 65-percent whole wheat and a hydration of 80 percent. Compared to what we do in United States, that formula proportion is low, given our hydration heroes pushing the envelope to...
While maintaining a levain at work for sourdough onion rings, I sometimes play around, make a loaf or pizza dough for the kitchen staff, but no real bread production per say. That changed when I tried ordering hamburger buns from my bread company and was told...
A few weeks back I found a bread formula featuring lard. Yes, fat bread. I had to give it a go, enjoying the idea of walnuts, raisins and pork lard to serve for a meeting with a friend’s bakery christening. Why not add grapeseed flour, too? Following the...
For a while I had a mason jar of wild water ferment with barley seeds. In the past, I have used it to bake some great breads, but of late wasn’t paying attention to it. The result? It sort of died off. So I took about a hundred grams of this ferment, added...
Below is a bread morphed from the original formula for “Extreme loaf. Either through luck or carelessness, I mixed up sour dough, instead using a potato levain started for another bread – benefit of The River Cafe book. After mixing the dough, I noticed...
