Visiting Switzerland years ago, Basel's bakery Zoller brothuus was a place that inspired me. Now gone, I recently longed for their chewy, seeded twists called Chnuspi. Originally yeasted, I made a batch from sourdough, and borrowed shaping techniques borrowed from both Bouley Bakery and Amy's Bread, where I'd done some short stages way back.
Anthony Bourdain
In the spring of 2007, we reached out to Anthony Bourdain for an interview. By then, Bourdain was established as a...
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