Testing the limits

27Feb08

A little while ago, I was reading in Harold McGee’s On Food and Cooking that the notion of holding bread in the refrigerator (or some other cold place) was formalized by the Viennese bakers at the turn of the 20th century.  They did this because (in a nutshell), working all night baking bread for the morning rush [...]

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Tags: experimentation, long rise, potatoes

Cha-llah!

14Feb08

This week felt like a rich bread week, one without the trappings of good health (whole wheat) or specific purpose (pizza dough). I couldn’t bring myself to go for the full-on brioche– too much butter and eggs– but something along those lines seemed appropriate. I wanted something that would go well with marmalade, [...]

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Tags: Challah, precision