I started noodling with pizza made with a levain after trying Oobatz, a pizza place in Paris. They use a levain-based dough, and it adds a nice tang. I feed my levain with a relatively less refined flour (versus white all-purpose flour), which also adds a bit of extra flavor....
These are effectively a brioche dough with a little butter and a book fold to give them their characteristic shape. As far as I’m concerned, they’re essential for Thanksgiving. Though they’re great at any time of year....
This is pretty easy to get creative with. Just about any reasonable hard herb works really well. Think thyme, rosemary, or sage. Delicate herbs like basil will work, but they’ll be a little bit destroyed by the high heat of the oven....
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....
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 recipe comes to me almost exactly from my favorite YouTube channel, Boulangerie Pas à pas. I won’t pretend these are quite as easy as popping to the store and buying burger buns....
Credit where credit is due: I got this from Ken Forkish of Ken’s Artisan Pizza in Portland. It’s one of my favorite pizza places. Sadly I don’t have a wood-burning oven at home....
While there is some pleasure to be had in baking my own bread, I’d honestly be a lot happier if I could pop into a bakery in the morning and pick up a great loaf of professionally-baked bread every day....