Pretzels, or Brezeln, are the iconic knot-shaped bread from Germanic origins that I can’t get enough of, especially when served with butter, ham, and a cold beer. During my time in Germany, they were a staple found in kiosks and beer halls. On my recent trip to...
I can’t deny being a little obsessive about “getting it right,” at least with baking. Take my pursuit of a perfect Italian “Roll Rosetta.” While my last batch was good, honestly, I can’t say it was “great.” A roll is no...
I first noticed Pip Agnew on his site, The Fresh Loaf blog Filled with his personal baking notes and photographs of his home baked breads, it followed his journey from the beginnings into the ranks of professional baker. Inspired by his wonderful looking...
Recently I made what author/baker Martin Philip calls “jiffy baguette.” It’s a classic yeasted baguette, something most sourdough snobs would not attempt. But the formula reminded me of something baker Jeffrey Hamelman said around “baguettes...
It’s been awhile since I’ve done croissants at home. My wife had purchased rose powder to use for some sort of facial mask and suggested inadvertently that I make rosé croissants, which are a thing I guess?. At first I rolled my eyes at the idea, I much prefer classic...
