I haven't heard from my Brazilian baker friend Marco Cerruti, who seems to have just moved to Florida, and recently spent some time in Spain teaching at Le Cordon Bleu. Looking through notes I took talking to him in the past, I remembered how he laughed about all...
Known as Carta di musica (translation: sheets of music), this Sardinain flat bread got its name because, baked in hot wood ovens , it puffs up, is then split into separate sheets, and dried in the oven again, looking like, well, "carta di musica." My...
My recent loaf of bread with my milled kamut, I increased my levain to 50% in the final mix with a firm starter, which made for a lighter crumb, delicious and deep flavors. Depending on times, hydration and feeding schedule of levains , this was...
Since using both durum and kamut, I find very little noticeable differences so decided recently to to merge the two in baking some Sicilian semolina and a pane di Matera. I used the kamut as the fermentation in the form of a pasta madre, with 50% hydration. The...
Carasau (or Carta di musica) is a Sardinian flat bread, something between pita and a crisp cracker. Usually made with semola rimacinata, they are baked into a puffy balloon (slightly resembling pita) then split and rebaked to make crisp. I first tried...
