Blogging bakers Andrew Janjigian and Ian Lowe recently published a fabulous interview on sweet starters. They always give great advice. And though their approach takes time, in my experience their guidance consistently yields great results. I encourage bakers to read...
My efforts at making a Provencal rendition of a Roscon de Reyes or kings cake to celebrate the epiphany ironically fell on the historically important day of January 6th, it was confusing. At least this last effort was a good result to diminish the grey haze of...
Kolache are a fruit-filled yeasted pastry round whose origins are Eastern European. They were introduced to the United states primarily by Czech immigrant communities in the midwest and Texas. I never actually tried to make them until our accountant at my job asked...
Poppy seed rolls are a goody that I first enjoyed at New York City's legendary Lower East Side Jewish delis and bakeries. But later I discovered great poppy seed rolls could be found in the Polish enclave of Greenpoint in Brooklyn. I remember biking...
A project this past summer was baking varieties of "brioche feuilletée." It's a laminated brioche dough in which the baker holds back part of the butter in its building. During hotter weather, any butter-rich Viennoisserie can be tricky. It's...
Here's a formula from the latest Bread Lines #26. I was not sure it would work but, voila, it did! It's a classic brioche using a sponge fermentation, autolyse, timing that allowed me to leave it unmanaged while working my shift. The formula called for...
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