Tests, Adaptions And Mixes

Below are some loaves adapted to levain without any added yeast. In general, my definitive focal point always seems to be on flour protein and hydration, as fermentation is key to any bread baking. Wheat and kamut     Definitely more water for this, and...

Pane Di Comune #1

Call me Dr. Frankenstein of bakers, disassembling and then reassembling bread formulas, a percent here, a percentage there. Beauty or monsters, you never know. Take this recent loaf.  Considering James Lahey's Sullivan Street version of pane di comune, a...

Rimacinata

Rimacinata is a term for the finest milled semolina flour (aka durum). Using my new mill, I started out with a pasta grade semolina flour (Bob's Red Mill); 70% semola and the rest wheat. The goal was to create home-made rimacinata. "  I left the...

Farmed Flour

Noel Labat-Comess, the former owner and founder of Tom Cat Bakery, sent me a message recently; "Jeremy, I need to ask you a favor. A farmer I know gave me a 5lb sample of a flour a friend of his is producing. He'd like to know what I think of it....

Grind Your Own

Since I had a grain mill attachment for my Kitchen Aid, I decided to mill my own flour. I had milled some grains before, primarily rye, when I wasn't able to get access to certain types of grinds that aren't readily available in stores....