Michele Forgione, chef partner of Impasto in Montreal, is someone I call "fratello" (brother). And when he recently asked for some baker percent lessons from me, he shared his mama's recipe for taralli, welcoming me to his family. Lucky...
Visiting Montreal recently, invited to a dinner for Sarah Jenkins and hosted by Michele Forgione (two heroes!) I volunteered to bake a loaf of bread using a "biga." Michele kindly obliged, letting me stick out my thick Gallic neck to show I wasn't a...
After picking up some spicey sopressata from Sorriso's, I decided I had to match it by baking a Pugliese bread. Pugliese bread is a simple white loaf; full of bubbles, and usually made from a yeasted biga with a healthy 85 percent hydration. The formula...
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