Pain de campagne (aka "country bread")is a flavorful and structured bread. A wheat bread generally includes rye at around 10 percent. Below is a recent version using rye sourdough. This adds a punchy ferment and beguiling flavor. It's great with pate, cheese or just...
Work has been overtaking my usual lazy baking routine. All to say, that my job has forced me to baking without involving any retarding of dough. That means a five-hour window from mix to bake, not counting previous day's levain build. Below are photos of two...
Years ago when I called myself "the lazy baker," I spent a lot of time on Facebook whining about scheduling my bread bakes. Writer and baker Jean Philippe de Tonnac generously reached out and suggested I write a book. He even offered an outline; a series of thoughts...
Pan Bagnat is an iconic Provencal sandwich which my mother taught us in childhood it's base is Nicoise salad on bread. Returning from Provence I craved one after I was disappointedly served terrible version from a sandwich shop this summer slathered in mayonnaise,...
Some Frenchmen claim that bread is in decline in this nation that is known for treasured loaves. Apparently, French kids are as crazy as their American cousins for snacks like Doritos. But it's too easy to blame the young. Honestly, initially during my summer trip...
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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