Stir the Pots' 2011 New Year's resolution; this will be the year for breads of the world. Helping us out, I just met a bread baker from Italy who passed on a recipe for D.O.P. Pane di Altamura… Wow, what a pedigreed loaf composed of 100 percent semola...
As I am getting into the holiday season, my posts will be irregular, sort of like my baking. The tweaking of time and bread is an art. And then life throws in its own variables and constraints. Time is, by far, both the hardest denominator and the final arbiter of...
Using Chad Robertson's book, Tartine bread, I tried again for a fourth time to make an honest Tartine bread. This time though I followed my friend MC's latest adaption, using both a hot and cold oven, and with exceptional results! Rather then just white flour,...
The importance of percentages but also intuition can't be overstated when it comes to baking bread. That came to mind right after getting my latest bread book, Tartine by Chad Robertson. It's beautifully packaged with a Corinthian leather feel. And the...
Not too long ago, I first started noticing hits from La Memoria de pan, Te quedas cenar and El foro de pan. All coming from Spain, so I wondered who was behind all this wonderful bread blogging. Shortly after I became a member of El foro de pan,...
