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Baguettes à la Bouabsa 2 Nov 2010 | 07:02 am
Baguettes à la Bouabsa When I first started learning how to bake bread a few years ago, my goal then, as it is to this day, was to be able to bake breads with superior flavor, texture and aesthetics....
Tahini Bread 5 Jul 2010 | 12:41 am
Tahini Bread, shown with Tahini and Sesame Seeds If you’ve ever had the pleasure of sampling a piece of halvah, that sweet, dense and crumbly sesame seed-based confection, then you’ll understand why ...
Pain Héloïse 14 Mar 2010 | 09:07 pm
Pain Héloïse with (left to right) coconut milk, agave nectar and coconut oil Having made the commitment at the beginning of this year to eat only foods that are fresh, unprocessed and nutritious, I k...
Multigrain Bread 14 Feb 2010 | 12:53 pm
Multigrain Bread Alright everyone. Get out your monogrammed stationery and Cross pen. This is a bread that you simply must write home about. Up until this point, I’ve not been a real big fan of mu...
Bialys 15 Jun 2009 | 09:28 am
A Toasted Bialy with Butter and Smoked Salmon - Perfect for Breakfast or Brunch If there was one bread that could legitimately lay claim to being the bagel’s ‘heir apparent’, it would have to be the ...
100% White Whole Wheat Sandwich Bread 18 May 2009 | 12:09 pm
100% White Whole Wheat Sandwich Bread As a child, I, like many other Americans, had been conditioned (unintentionally, I’m sure… no conspiracy theory here!) to think of bread as merely an adjunct; a ...
Potato Leek Bread 13 Apr 2009 | 03:11 am
Potato Leek Bread With the arrival of spring here in New England (although with evening temperatures still below freezing, one would be hard-pressed to find evidence of spring’s return), gastronomic ...
Gougères 30 Mar 2009 | 11:14 am
Gougères I think it was in a Szechuan Chinese restaurant where the list first began. After a bite of a particularly spicy serving of mapo doufu (spicy bean curd), I grabbed my glass of water, downed...
Scali 8 Mar 2009 | 08:25 am
Scali Like most major U.S. cities, my home town, Boston, is a wonderful mélange of people from many different ethnic and cultural backgrounds. Boston’s North End, rich in colonial history, is today ...
Ciabatta using Double Flour Addition/Double Hydration 2 Feb 2009 | 02:34 pm
Ciabatta Made Using New Tandem Technique In the previous post (More Musings on Mixing… ), I described a newly devised ‘double flour addition’ dough mixing technique which will allow a home baker, usi...
