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Baguettes

Baguettes

Baguette crumb Years ago, one of my baking teachers warned us that baguettes are among the easiest of breads to bake but among the hardest to prepare. Recently, I made a batch using long retarded dough with mixed milled grains (e.g. buckwheat, sesame, and lentils). My...

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Bara Brith

Bara Brith

My wife had intended to imbibe a couscous salad of hers with currants, raisins and alcohol. It made no sense to me until I recalled a speckled Welsh bread from Chris Young's The Real Bread Campaign. Young's credited the recipe for this British bread (known as "Bara...

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Panettone Gastronomico

Panettone Gastronomico

I found a new way sandwich roll for the holidays. It's a mix that riffs off panettone, all-be-it a bread that's not studded with fruit or flavoring. Just eggs and butter and a long mix of about nine hours of proofing. The key is to refresh the lievito madre in...

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Sweets for the Meeting

Sweets for the Meeting

New challenges at work including sweetening the table for business meetings. I decided on baking "petit fours," classic's that I haven't made for many years inspires. I included a nod to Argentina with "alfajores with dulce de leche" and "Prousts Madelines" for...

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Slow down

Slow down

As is my usual predicament with timing and levain, I find myself in an endless battle to slow the hell down! Why? With fermentation. Here's a tip that's easy to say but difficult (at least for me) to do. Avoiding wasting flour to refresh and feed your starter. It's a...

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Kruste & Krume

Kruste & Krume

Kruste & Krume bakers Barbara van Melle and Simon Wöckl have a wonderful YouTube channel. Shot in their Viennese bakery (and spoken in German), their videos have had me wanting to attempt some of their bread formulas. Here's some of what I tried, Spelt. Emmer....

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