Pathological home sourdough baker.
Saveur magazine blog award winner.
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Latest canelé work with a thin, crunchy crust and requisite custardy interior. Sound on to hear the cut.
Interior from the crust-shot in my last post. Really flavorful sourdough! Crunchy and rustic exterior but super tender interior. Happy with my latest progress on this ever-evolving formula.
Tinkering with my country formula in search of even more flavor — more whole grains and a touch of whole rye, just south of 40% overall. Sticking with my stiff whole wheat levain and close to 87% hydration. Can’t wait to cut this, the smell is provocative (only a bread nerd could use this adjective here). #sourdough
More canelé! This time using 100% whole grain, fresh milled einkorn. I had to take a video of this; the striking cream color, soft texture, and flavor is transformative. The crust is slightly thicker but still crunchy and yielding. I’m addicted to these little pastry gems.
Using up some of the seriously spicy New Mexico chile I got through my CSA with this pizza. Red and green variety, roasted, lightly salted, and spread sparingly (these were really hot). Such an awesome flavor paired up with some gigantic basil. #naturallyleavened#pizza
Naturally leavened pizza dough after a 3 hour counter bulk then about 10 hours in the fridge. Ready to divide, scale, and shape into nice tight rounds. I love the smooth look of it at this stage. #pizza
Canelé improvements looking rather agreeable. I’m fully appreciating how critical temperate is when baking these. This round I worked my oven more effectively: I used convection, preheated and baked higher (430F) for a longer duration (15 mins), and finished baking at 340F for 45+ mins till done. The exterior crust is discernibly thinner than my previous attempt. So delicious. I’ve been making these with a modified recipe from @tivolirdbakery book.
Pretty sure the recipients will be pleased with these loaves. If not, I’ll eat them myself! 84% hydration and 11.05% levain baked the day after mixing with a 42F retard overnight for around 11 hours. #baking
A 4kg tub of dough nearing the end of bulk after just shy of 3.5 hours at 80F. Only about 30% whole grain in this dough but requests are requests.
Delicious and wholesome: whole grain, naturally leavened bread from my home kitchen. This year I’m going to focus more and more on working with 100% whole grain loaves, a large portion with fresh milled flour. Creating bread with only three ingredients is rewarding enough, but coaxing out so much flavor and nutrition from the whole grain takes baking to another satisfying level. #WHPresolutions2018
I made twelve naturally leavened pizza last night in a cold garage with friends huddled around in warm jackets and cold drinks in hand. I’ve learned when hosting a pizza party it’s best to limit the topping offerings, especially with sacrilegious words such as “pineapple” and “Canadian bacon” are thrown around a little too liberally. 😜