I first tried a St. Viateur bagel in Montreal. Some bakers claim Canada’s bagels are more crispy and chewy than our New York variety, known for their sophisticated characteristics of being shiny and fat. Apparently such nuance in bagel texture has led one...
Mill loaf Fall is almost here, bringing weather changes. With cooler temperatures, I have to get my bearings on the emerging season. I've double-fed my levain hoping to yield some high risers within a cooler climate. The latest batch used a formula from...
I’ve been doing test runs, baking pizza at home with new dough and flour, wanting to mimic the kind of pizza we create at work. I used a cast-iron pan, heating it on the stove to start it because my Cuisinart oven doesn’t go to 800 F degree. compensated...
Corn and chili levain, adapted from “Amy’s bread” Pistolet, based on Pascal Rigo’s pain complet from “American Boulangerie” Corn, rosemary, pepita bread, adapted from “Tartine” Bread book Miche adapted from “Bouley...
Below are shots of my latest pizza cooked at home using sourdough levain with about 65 percent hydration – give or take a few extra mililiters – along with a tad bit of olive oil. This dough was made with something known as "double 00 flour"...
