An Obsessive’s Quest for Professional Quality Baked Goods from a Home Kitchen
Posted in Lean Doughs, Techniques on Nov 1st, 2010
When I first started learning how to bake bread a few years ago, my goal then, as it is to this day, was to be able to bake breads with superior flavor, texture and aesthetics. �Most of the bread books I’d read at the time, as well as most of the professional bakers with whom […]
Posted in Rich Doughs, Techniques on Aug 30th, 2008
Here in the U.S., ciabatta has become the quintessential Italian bread. Characterized by a crisp, flour-dusted crust, a holey interior and a rustic, “slipper-like” shape, ciabatta is ideal for dipping into any one of a number of wonderfully aromatic, herb-infused olive oils.� When sliced horizontally, it also makes great sandwiches, the holey crumb providing deep […]
Posted in Rich Doughs, Techniques on Aug 24th, 2008
There’s something about focaccia that I can’t quite put my finger on.� People who would�normally just pass around the breadbasket at the dinner table without partaking, lunge hungrily at pieces of focaccia�when included as part of the�breadbasket fare.� Perhaps it’s the delicious unctuousness of the surface craters�filled with fragrant rosemary oil.� Or maybe it’s the […]