An Obsessive’s Quest for Professional Quality Baked Goods from a Home Kitchen
Posted in Techniques on Jan 26th, 2009
In a previous post (Musings on Mixing…), I described what I believe to be a fundamental difference between bread baking at the commercial scale and bread baking at the much smaller scale of the home baker. At the commercial scale, spiral and oblique dough mixers are quite efficient at incorporating air into the dough during mixing, making overoxidation of the […]
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, Viennoiserie on Jan 1st, 2009
I know. It’s hard to get excited about yet another baking blog posting a recipe for sticky buns. But before you leave here to go send those ”Happy New Year” e-mail messages to friends and family that you should have already sent (Freudian projection, anyone?), just take a few more minutes to read further. These aren’t your ordinary, run-of-the-mill, […]