This is Jonitin's Typepad Profile.
Join Typepad and start following Jonitin's activity
Join Now!
Already a member? Sign In
Jonitin
Recent Activity
Image
Over the weekend a friend asked me to replicate a Montreal-style bagel, the softer cousin to the more dense and jaw breaking type made in... Continue reading
Posted 5 hours ago at STIR THE POTS
Image
Just received a wonderful panettone from Torino, Italy. It comes from Alessandro Spoto, master baker at Voglia di Pane. What a surprise and wonderful gift.... Continue reading
Posted yesterday at STIR THE POTS
Image
Below is a slice of home-baked cider raisin apple bread with a morsel of foie gras on a lettuce leaf bed, topped with apple quince... Continue reading
Posted Dec 11, 2014 at STIR THE POTS
Image
My Raadvad Danish bread slicer put to good use in my latest 100 percent rye bread. Clearly this tool is much more than a toy,... Continue reading
Posted Dec 10, 2014 at STIR THE POTS
Image
My latest panettone was taken from the master of panettone, Francesco Elmi. It's made without commercial yeast. Its ingredients; lievito naturale, butter, citrus and raisins.... Continue reading
Posted Dec 8, 2014 at STIR THE POTS
Image
Below are some loaves adapted to levain without any added yeast. In general, my definitive focal point always seems to be on flour protein and... Continue reading
Posted Dec 7, 2014 at STIR THE POTS
Depends on size or shape...but if loaves are split in quarters sure...more for square loaves or batards...rye especially.
Toggle Commented Dec 6, 2014 on Raadvad (Bread Slicer) at STIR THE POTS
Image
When my new batch durum grain arrived, I milled and sifted it to fine semola rimacinata flour. My first bake was a Sicilian bread with... Continue reading
Posted Dec 5, 2014 at STIR THE POTS
Image
Revisiting formulas from my early baking days, I went back to a bread combining cider, raisin and apples. Originally learning this bread at Bouley bakery,... Continue reading
Posted Dec 4, 2014 at STIR THE POTS
Image
This past Thanksgiving weekend, I had a batch of leftover yeast croissant dough in my freezer. Defrosting it, I split it in half. On the... Continue reading
Posted Dec 2, 2014 at STIR THE POTS
Image
Back to the drawing board with my recent explorations of pane comune, I went with my more hydrated stock levain of one hundred percent hydration.... Continue reading
Posted Nov 30, 2014 at STIR THE POTS
Image
Call me Dr. Frankenstein of bakers, disassembling and then reassembling bread formulas, a percent here, a percentage there. Beauty or monsters, you never know. Take... Continue reading
Posted Nov 29, 2014 at STIR THE POTS
Image
Who wants to work a double shift, then come home to confit duck gizzards and make stuffing amid a messy kitchen and cluttered fridge? Not... Continue reading
Posted Nov 28, 2014 at STIR THE POTS
Image
Chestnuts in Panettone? In this Milanese sweet bread that is usually studded with raisins and candied citrus, that would be considered heresy for more orthodox... Continue reading
Posted Nov 26, 2014 at STIR THE POTS
From Peaky Blinders. A great crime series set in post WWI England. Terrific story, acting, and cinematography. If you're in UK, you got this before... Continue reading
Posted Nov 23, 2014 at STIR THE POTS
Image
Bread slicing isn't the most difficult task; basically it is a back-and-forth motion. Simple, right? But when I spotted this antique Danish slicer, I had... Continue reading
Posted Nov 18, 2014 at STIR THE POTS
Image
Cold bulk fermentation is a baking science geared to increasing flavors (or slowing down) dough. It takes exploration (aka work!). So when my baker friend... Continue reading
Posted Nov 15, 2014 at STIR THE POTS
Image
Baba rhum is a rum soaked pastry whose origins were in Poland, by way of Alsace and Lorraine. A relative of the babka, I think... Continue reading
Posted Nov 13, 2014 at STIR THE POTS
Image
When I was playing micro baker I picked up a book from school and decided to give reverse puff pastry a go. It's a process... Continue reading
Posted Nov 12, 2014 at STIR THE POTS
Image
Milk bread (pain au lait) is less difficult to make than a brioche. And though its texture is similar (but less buttery) it can tak... Continue reading
Posted Nov 10, 2014 at STIR THE POTS
Image
When I heard about Elisia Menduni's new book Sicilia La Cucina Di Casa Planeta, I wanted a copy. My food maven/teacher/tour guide Judy Witts Francini... Continue reading
Posted Nov 5, 2014 at STIR THE POTS
Image
Rimacinata is a term for the finest milled semolina flour (aka durum). Using my new mill, I started out with a pasta grade semolina flour... Continue reading
Posted Nov 4, 2014 at STIR THE POTS