Slow down

Slow down

As is my usual predicament with timing and levain, I find myself in an endless battle to slow the hell down! Why? With fermentation. Here’s a tip that’s easy to say but difficult (at least for me) to do. Avoiding wasting flour to refresh and feed your...

Panettone

There's an art to mixing up panettone. Ignio Massari, a master of this annual holiday bread, says he changes the structure of his panettone annually, using variations around salt, fruit and raisins. But for Ignio, the base egg quantity stays the same.  In...

Panettone en Français

Panettone is a distinctly Italian masterpiece steeped in tradition and artistry. In my own efforts to achieve this level of skill, I have  tried following Italian masters of those traditions. My technique has had its ups and downs. And this year's first...

This Year’s Only Panettone

It's been a busy holiday season. That led to foregoing attention to my usual holiday panettone-making. When I finally got the time to tackle this favorite ritual, I ended up with multiple failures, all due to mistakes on timing and fermentation. Finally, one made...

De Düva (Colomba di pasqua)

I fly under the radar of faith, except when I bake bread. Bread is for sharing, breaking with friends – that is my liturgy. This weekend is no exception. With Easter and Passover falling at the same time, and the world is still a mess, hallelujah. Let us break...