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Jim Lahey's no-knead baking method is well known. But making it work with sourdough is really exceptional. I had the luck of a hands-on class... Continue reading
Posted 2 days ago at STIR THE POTS
Clandestino baker Thierry Delabre shared a poolish baguette formula. It uses one gram of yeast, and an unconventional retarding of both the poolish and dough.... Continue reading
Posted 4 days ago at STIR THE POTS
Whenever I'm in Stamford, Connecticut, I hear my brother's voice urging me, "go to Bo-Bo's," otherwise known as the Colony Grill and a favorite pizza... Continue reading
Posted 6 days ago at STIR THE POTS
Last week I tried Fika, the Swedish cafe in New York's Hells Kitchen. I wanted to see my friend, author and illustrator Johanna Kindvall (and... Continue reading
Posted May 14, 2015 at STIR THE POTS
Panelle are Sicilian street sandwiches first introduced to me at the Philadelphia market, Paesano's. Their version starts with a Sicilian chickpea pancake. It's then stuffed... Continue reading
Posted May 12, 2015 at STIR THE POTS
John Parks loves coffee. In 1994, Parks turned that love into a full time job, first going to work for a coffee roaster just west... Continue reading
Posted May 6, 2015 at STIR THE POTS
I failed on a recent pizza attempt at work, so I went back to the oven. Here's my newest take; heat the tiles but lower... Continue reading
Posted May 5, 2015 at STIR THE POTS
Hi Alison, will check when I get home, no access from work...very strange it disappeared? Thanks for the in progress.. Jeremy
Toggle Commented May 4, 2015 on Jeffrey Hamelman at STIR THE POTS
Below is a pane al cioccolato (chocolate bread) from a formula I scribbled years ago in school. Recently I tinkered with a straight dough version,... Continue reading
Posted May 3, 2015 at STIR THE POTS
Using five kilos of Palmento flour Filippo Drago sent me, my first thought was to use it for a classic Pane Nero. But reading about... Continue reading
Posted May 1, 2015 at STIR THE POTS
Janet, cheers I think, not my bread, I guess you mean the interview? Mick, stay off the beer when your reading :) yeah the Poujauran bits good, Up your leg!
Toggle Commented Apr 30, 2015 on Ian Lowe at STIR THE POTS
If you love bread, Ian Lowe is an absolute gem. An American born baker, Ian now lives and works in Tasmania, running APiece bakery, found... Continue reading
Posted Apr 29, 2015 at STIR THE POTS
Michettas are similar to kaiser rolls. Traditionally known as "kaisersemmel," they are recognizable for the stamped dough and hollow center. From what I have heard,... Continue reading
Posted Apr 28, 2015 at STIR THE POTS
Hi Janet, I got this directly from Sicily as I mentioned in the post.Palmento is a mix made by Molini del Ponte, using Tumminia amongst other grain they grow and mill. At the moment no,but I think fairly soon Gustiamo will be working on getting at least Tumminia on the market...process at work! Cheers, Jeremy
Toggle Commented Apr 26, 2015 on Breads for Beatrice at STIR THE POTS
My friend Beatrice Ughi (of Gustiamo) asked me to make her some bread using Palmento, a Sicilian flour which she and I are both working... Continue reading
Posted Apr 25, 2015 at STIR THE POTS
Years ago, my brother gave me one of the greatest lessons as a chef; encouraging me to constantly practice deciphering and then describing (to myself)... Continue reading
Posted Apr 23, 2015 at STIR THE POTS
Janet, I used milled wheat grain I purchased from Palouse in Washington state and Grano miracolo from Molini Grassi which is available from Amazon! Thanks, Jeremy
Toggle Commented Apr 21, 2015 on Il Trucco Mio (Anatomy of a loaf) at STIR THE POTS can!!
Toggle Commented Apr 21, 2015 on Il Trucco Mio (Anatomy of a loaf) at STIR THE POTS
One thing I like mostly is making bread that other bakers define as their best. One such is Sullivan Street Bakery's truccione saré. Here's mine. Continue reading
Posted Apr 21, 2015 at STIR THE POTS
It's been a while since I've baked with Sicilian flour, specifically grain from Castelvetrano and the miller Filippo Drago of Molini del Ponte. What a... Continue reading
Posted Apr 19, 2015 at STIR THE POTS
Generally I depend on cast iron for my "go-to" cooking pots and pans. It holds heat well, gives fantastic results, and it's simple to maintain.... Continue reading
Posted Apr 17, 2015 at STIR THE POTS
Two variables Alexandre Winter more levain 52%....Spring and summer around 32% or you can do extreme with very little levain, down to 5% and let it proof long and slow.. Flour is 100% wheat or you can play by adding some whole grain and even rye... water is in the 55%-to 58% range.. adelante..
Toggle Commented Apr 16, 2015 on Extreme - A Bread at STIR THE POTS
Extreme is the name of a Basque country bread I fell in love eating while visiting Spain's Donostia (aka San Sebastian) area three summers ago.... Continue reading
Posted Apr 15, 2015 at STIR THE POTS
Ian Lowe, posting here (Instagram @apieceofbread,) offers more than great photos. He delivers an array of amazing baking information! Before he started sharing so generously... Continue reading
Posted Apr 13, 2015 at STIR THE POTS
For three weeks, Blue Hill restaurant in Greenwich Village temporarily reinvented itself as wastED, a pop-up devoted to the theme of food waste and re-use.... Continue reading
Posted Apr 11, 2015 at STIR THE POTS