An Obsessive’s Quest for Professional Quality Baked Goods from a Home Kitchen
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 […]
Posted in Rich Doughs, Techniques on Jul 26th, 2008
Whether it be the crisp, light crust of an authentic Neapolitan, the thick, focaccia-like crust of a Sicilian or the crunchy, chewy crust of a New York-style, pizza is one of the few foods that is almost universally loved. As a “breadie”, I judge the quality of a pizza by its crust; the texture of the crust should be […]
Posted in Rich Doughs, Techniques on Jul 12th, 2008
If I had to choose one bread whose aroma while baking consistently makes my mouth water, it would have to be cinnamon raisin bread. Unlike baguettes or pan de campagne, which are made from lean doughs (i.e., doughs with little or no fat), cinnamon raisin bread is made from a rich dough. The fat used […]