Bread. Once you've baked a loaf, yourself, then acquired the concepts, techniques and methods, the process is a thourougly addictive habit. For me, the greatest pleasure are the stages. From the daily nuturing of a levain all the way to feeling the wet dough that...
Desem is that weird Belgian levain that uses lots of flour; whole wheat to be exact. Recently, I started using it in my stiff levain formulas. So far, I have tried it in a currant anise dough adapted from Jeffrey Hamelman’s Norwich sourdough. I crossed my...
Agustín Oliet (or Gusete) is a man who loves his bread – or "pan" as they call it on the Spanish baking board where he posts, Madrid tiene Miga. His post was on a bread called "pan imposible." I found it intriguing and decided to...
If you haven't heard of Gabriele Bonci, investigate! He's the guru of Roman style pizza, as well as a bread baker. He truly knows dough. Hes' something of a star on Italian daytime TV, with a segment doing all sorts of different things with...
Notes from the pages of my French Culintary Institute class in German bread baking are cluttered with numbers, percentages, and flour types. Recently I had the urge to return and see whether, now years later, I can make these breads again, only better. The...
