I found a new way sandwich roll for the holidays. It’s a mix that riffs off panettone, all-be-it a bread that’s not studded with fruit or flavoring. Just eggs and butter and a long mix of about nine hours of proofing. The key is to refresh the lievito...
Pan Bagnat is an iconic Provencal sandwich which my mother taught us in childhood it's base is Nicoise salad on bread. Returning from Provence I craved one after I was disappointedly served terrible version from a sandwich shop this summer slathered in mayonnaise,...
As much as I like a crunchy crusted bread, there are times I long for a softer loaf, especially for my favorite "PB&J sandwich." This week I baked a remarkable low inoculation sourdough with a big rabbit ear profile and holey crumb that lent itself to...
