An Obsessive’s Quest for Professional Quality Baked Goods from a Home Kitchen
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, 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 […]