Here is a loaf without refrigeration processing. Instead its focus is on a simpler methodology. Forget about all those things they teach you in baking school such autolyse, folds, and retarding. This loaf is styled on old school mixing with no smoke-and-mirrors. It...
Sourdough baking can be a challenge. Despite years practicing, I have frequently had disastrous results. The primary challenge? Perfecting the levain. When it fails, the starter can remind you of all your imperfections as a baker. Feed it like it's your...
Corn and chili levain, adapted from "Amy's bread" Pistolet, based on Pascal Rigo's pain complet from "American Boulangerie" Corn, rosemary, pepita bread, adapted from "Tartine" Bread book Miche...
Every picture tells a the story, right? Rod Stewart said it not me. If this nub of my latest loaf is any indication of my love, or great appreciation for the world's smallest grain, I am ahead of myself, Teff. That's the name of this nutty and vigorous grain,...
Hydration, percentages, bulk ferment, levain, pre-ferment, biga… My baking vacation at Michel Suas's bread baking classes at SFBI left my head packed with, we'll call them, "breadisms." This first course, Artisan I, was focused on...
