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
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...
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...
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...
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...
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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