Baking

Neapolitan pizza will probably always be my favorite, but if I’m honest, it’s a bit of a pain to make at home. The dough really does need to be rested for at least a day, ideally more....

This is a great basic brioche recipe I’ve taken from my favorite YouTube channel on baking. There are million different ways to take this dough and turn it into bread. I’ll outline some here in the method below, but this is hardly exhaustive....

Ingredients 150 g all-purpose flour 90 g desiccated coconut 90 g rolled oats 1 teaspoon baking soda Pinch salt 150 g unsalted butter 160 g brown sugar 90 g golden syrup Method In a large bowl, combine the flour, coconut, oats, baking soda, and salt....

While I’m not at all religious, a few years ago I decided to embrace the ritual of making hot cross buns for Good Friday. My remix of this Commonwealth classic is result of a cultural flub....

This idea comes from the superb YouTube channel Boulangerie Pas à pas. It’s a great way to use what would otherwise get wasted when you need to refresh your levain but don’t have the need to bake anything....

This is a “liquid” levain, which is to say that you’re aiming for a roughly 1:1 ratio of water to flour on each refresh of the culture. If you’re not planning to bake every day — I certainly don’t — it’s easy enough to stash this in the refrigerator and give a quick warm up to room temperature before using....

These come from the excellent Mokonuts in Paris. Everything they do is delicious, these as much or more than everything else. It can be a little difficult to find black sesame seeds....

I came across these biscuits while I began learning the Danish language during the 2020 pandemic, and also wanted to immerse myself in the culture. These are wonderfully minimal. Not too difficult and delicious....

Unfortunately, we haven’t gotten our act together and settled on standards for flour types in the US. I’m using King Arthur white whole wheat flour here. If you can’t (or don’t want to) hunt that down, I’d recommend substituting a roughly 1:3 ratio of whole wheat to all-purpose flour....

I first had miso in a dessert at a restaurant in Portland called Biwa, I want to say in an ice cream. While I grew up eating and liking miso, it wasn’t ever something you’d add to a dessert....