Two summers ago I met Pierre Ragot at his boulangerie in Marseille. I’d heard of him through our common friend Thierry Delabre. While I tried to speak some French, he joked about my lack of linguistic skill, simultaneously sharing his plans...
I'm addicted to this grain. Or obsessed. Whatever, it's worth an addiction by anyone who loves bread. With various names in the world, enkir, piccolo farro, petite épautre, it's known as one the worlds first domesticated plants. It has multiple nutritious...
While trawling through a vast archive from Saveur Magazines gourmet food pages, I came upon an Eric Kayser formula for a quinoa whole wheat bread with raisins. It piqued my curiosity as I have been using a Ferrandi School's bread baking books that features Kayser...
One lesson regarding hydration was considering the feel or softness of ones ear Visiting Istanbul's great baker Gökhan Sokmen, he advised me to gauge hydration by the dough's softness, equating it with the texture of the touch of an earlobe. I remember him...
I recently purchased one of the books from EIDB's Thomas Teffri-Chambelland. It inspired some fantastic loaves. Best of all, his coaching has led me to make sure my levain is fed daily and my oven is my proofer, too! My work place baking has me feeling a lot more...
