Moulin d’huile – Summer Trip Post #4

I first met Jean-Benoit Hugues back in New York City at an event featuring his olive oils. I can't remember where the actual location. I do remember the oils. They were unforgettable. Luscious, unctuous, the type of oil that touches your lips and you feel kissed...

Brioche Yuge

Below are shots of brioche made following Ian Lowe's formulas (via Dropbox here). Ian explained that it's a long bulk and final fermentation. Lacking butter, I opted to use olive oil. What I failed to realize was how much the dough would rise. Here...

Time Squeezed Brioche

Losing a man in the kitchen at work, my schedule is already a battle. With few hours to spare, do I bake and lose sleep? Do I not bake and lose inspiration? As the saying goes, "I will sleep when I'm dead." Aiming high, I went for Ian Lowe's...

Tenuta Pignatelli

Just outside of Sicily's city of Castelvetrano, you'll find Tenuta Pignatelli, a beautiful, family-run working farm and resort. Run by the Becchina family, the farm produces olive oil while the grounds produce a stunning sense of relaxation. I spent my days...

Lipid Brioche

Brioche with olive oil isn't new to me. What is new is laminating it with butter! Nothing nicer then crisp flaky dough outside while the inside is soft and savory. Below are photos of such a treat; sourdough leavened and laminated dough, erupting like a...