Sublime

Raymond Calvel might be coming to town. (Note: When I first wrote these words, the esteemed bread teacher of bread teachers was in his late eighties and had already committed his knowledge to a superb series of videos he made with the Bread Bakers Guild of America in 1994. He passed away in 2005.)

PARMESAN FRICO APPETIZERS Mix coarsely grated Parmesan and flour, then season with red pepper flakes and black pepper. Spoon cheese in a medium-hot nonstick pan, flatten gently into a thin disk, and cook until golden on both sides. Drape still-hot frico over an inverted shot glass or teacup and let cool and harden into a Parmesan cup. Fill with a b

If you’re feeling more ambitious, I have a dough recipe that uses a pre-fermented dough called biga. And if you really want to go the distance, I show you how to make a naturally leavened dough that uses your own starter and no commercial yeast. You can use any of these doughs—naturally leavened, made with pre-ferments, or straight—to make one of s