Baking At Home (Adaption)

Baking At Home (Adaption)

Perfecting home-baked breads is deceptively elusive. It takes time to get the art, not to mention the science. And while social media offer oceans of bread baking photos and formulas, even at their most simple they can be tough to replicate when baked in your own...
Country Bread

Country Bread

Pain de campagne (aka “country bread”)is a flavorful and structured bread. A wheat bread generally includes rye at around 10 percent. Below is a recent version using rye sourdough. This adds a punchy ferment and beguiling flavor. It’s great with...
Direct Bake

Direct Bake

Work has been overtaking my usual lazy baking routine. All to say, that my job has forced me to baking without involving any retarding of dough. That means a five-hour window from mix to bake, not counting previous day’s levain build.   Below are photos of...

Direct Table Loaf

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 Basics

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...