Sublime

here is the best peach pie we made: Put 1¼ cups flour, ½ teaspoon salt, ½ cup butter and 2 tablespoons sour cream into a Cuisinart and blend until they form a ball. Pat out into a buttered pie tin, and bake 10 minutes at 425°. Beat 3 egg yolks slightly and combine with 1 cup sugar, 2 tablespoons flour and cup sour cream. Pour over 3 peeled, sliced

Essas qualidades eram transmitidas ao sabor do pão, e as leveduras jovens e vibrantes proporcionavam um crescimento fantástico quando a massa ia ao forno. Chad havia descoberto um jeito de maximizar tanto o sabor como a presença do ar no seu pão, desafiando — ou driblando — a rígida lei de compensação em vigor na fermentação sourdough.

One of my proudest achievements in the original BBA was the introduction of the delayed fermentation method, which was inspired by Philippe Gosselin in Paris and is illustrated in the recipe for pain à l’ancienne. I predicted it could and would have huge implications for bakers, and I enjoyed watching that prediction come true through the works of

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

15. Baking cloths – I have a good stack of thick, natural fibre linen cloths for covering dough while it is resting. You can also use baking cloths for lining baking trays, if you don’t have a baker’s couche (see 20). Don’t use cotton tea towels, as the dough will stick to them. I simply shake or brush my cloths well after each breadmaking session and

SINGLE NAPLES DOUGH BALL AT 70% HYDRATION If you’re baking at 500° to 600°F (260° to 316°C) and want a single Neapolitan pizza tonight, try this dough recipe. A stand mixer does all the work. After mixing, you let it sit on the counter for a couple hours, ball it up, and let it sit again until you’re ready to make pizza. Simple! You can also double