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Campaillou baguette
Back at School: Chasing the Perfect Campagne Baguette There's a particular kind of baguette I've been chasing for years. Namely it's a campagne baguette: rustic, dark-crusted, open-crumbed, with a flavor that's earthy and fragrant. So when my job gifted me with a few...
Extreme
The Extreme Loaf, Revisited Crumb of Extreme It's August again, and I keep circling back to the summer I ended up elbow-deep in dough inside a shipping container in San Sebastián. Here's the story. It starts with Dan Lepard. I'd known Dan from his blog for years...
Haiku Pizza
Dough Decides Its Time Every so often a job turns into something more than a job. Last week I made pizzas for a client's poetry gathering — the kind of night where people actually read their work out loud, no pretense, just words and wine and good company. When he...
Same oven ten years on
My new oven is sleeker than the one that has so well served me over the past decade. It's a new knight in updated armor. No rust. Fresher face. How will it hold up? Ten years ago while waiting for a replacement (for the even older "old oven"), I complained and whined...
Full Circle at the Farmers Market
Hello Old friend Full Circle at the Farmers Market A while back, I was at a farmers market in Chelsea, picking up vegetables for work. I work at Sullivan Street Bakery, right in the neighborhood, so the market has become part of...
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