My friend Michele texts me this message while on the subway; "Papo secos, what do you know?" At first I thought the message referred to dried Andean potatoes. But then Michele followed up with an enticing formula. Known as a "pão...
While I've been sort of mute of late, it's due primarily to my getting the flu. I haven't baked, cooked or even made coffee all week. Well, enough is enough. Craving a decent loaf, I refreshed my levain and made three loaves. Or was it four? Whatever, most...
This year's stollen is a hybrid that I tapped into the method for making from Maggie Glazer's book, Artisan Baking in America. Stollen usually with yeast, are a fast-raising (eggless) dough. It's far different than Christmas breads...
After a recent ciabatta tutorial from my friend Marco Cerutti, I returned to more familar territory; baguettes. The version below were with a sourdough and yeast addition.
Failed sourdough croissant efforts have thrown my Viennoisserie prowess back to the drawing board. I made up a batch of hybrid dough,(yeast and sourdough) with 30% durum semolina.The dough sat 15 hours in a refridgerated bulk ferment, a method I got from...
