Croissants are not easy to make. There's a magic to rolling, then folding cold butter into a fermented dough, transforming that substance into an airy, crisp delectable layered bread. Stuck at home with the quarantine led me to do some research on croissant baking...
Tourte Auvergnat is a classic French rye that resembles the landscape of its namesake region, an area of dormant volcanoes and mountains The distinctive look of its darkened crust and moist rye crumb are welcome geography for butter. This loaf has many...
The 20th century had biker gangs. Well, the 21st century war against Covid inspired baker gangs. My friend Thierry has a new one. Bro Members (bread) is a collection of world wide bakers confined by the quarantined to baking at home! Here's how we tough bakers...
Below is a shot of a highly refreshed sourdough starter. It actually blasted out of the pot. The key to a great sourdough is all about understanding fermentation of the starter. That takes attention, experience, and intuition. In cooking, a watched pot never boils....
One panettone method which is a great guide, is that of Francesco Elmi. His video is straight forward and explains the key steps in panettone production. Because really folks I lost track and haven't had the best of luck with panettone of late. Yes, I kvetsch alot...
While in the past, I've written how easy it is to produce a slow levain, recently my boasting turned flat. Concretely, I found it wasn't so easy. Goes to show this crazy passion is equal measures craft, science, and luck. Anyway, pumping up the ferment,...
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