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...
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 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...
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....
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....
