An Obsessive’s Quest for Professional Quality Baked Goods from a Home Kitchen
Posted in Lean Doughs on Jan 20th, 2009
Sometimes, a wonderful creation can be stuck with a terribly�unfortunate acronym.��When first published in the�May 2005 issue of Modern Baking, Steve Barnhart of Bennison’s Bakery in Evanston, IL�chose to call his richly-flavored bread, laden with tomatoes, Asiago cheese, roasted garlic, rosemary and Parmesan cheese, “TARRP” bread.� Little�did he know that only 3 years later, an […]
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 […]