STIR THE POTS

Baguettes

Years ago, one of my baking teachers warned us that baguettes are among the easiest of breads to bake but among the hardest to prepare. Recently, I made a batch using long retarded dough with mixed milled grains (e.g. buckwheat, sesame, and lentils). My efforts were inspired by this French chef and baker in Japan, someone who regularly shares insights on Facebook. Using a recently purchased cache of  flour from a fabulous miller in Texas, it led to these baguettes. 

Revisiting Tartine

New Years brings me back to Chad Robertson's Tartine book. Every time I read it, it reminds me why Chad has the respect of bakers around the world. Honestly, I didn't appreciate his baking approach until overcoming my fermentation issues. My mistake for failing to slow down and stay a vigilant baker. Here's a couple of Chad styled Tartine loaves in my NYC kitchen.

 

Bara Brith

My wife had intended to imbibe a couscous salad of hers with currants, raisins and alcohol. It made no sense to me until I recalled a speckled Welsh bread from Chris Young's The Real Bread Campaign. Young's credited the recipe for this British bread (known as "Bara Brith") to Wayne Caddy a fine baker and Instagram poster of huge talent. Anyway, I decided to give it a go. It's a mix of sourdough and some basic mixing that include a variety of dried fruits. I had lovely results. Slathered with a fabulous goat cheese that married with the bright and sweet fruit.

Paella

Just before New Years hit, me and my wife invited over friends for "hanging out." While the friends suggested that we avoid long stays in the kitchen by ordering eat-in take-out, I had other ideas. I'd just been watching Chef Jose Andres new show on Spain and  I made a B-line for my paella pan. Here's the results, a paella Valenciana with soccarat. Delicious.

Französische Couronne

Getting in my last bread of the year, the latest was inspired by Kruste & Krume's Youtube channel. It led to an amazing French crown loaf known as "couronne." In this case, a Französische Couronne. It's wonderful and easy to make. It also deploys the exceptional idea of using old bread as a soaker, adding an amazing flavor profile to the finished dough. Here's to a great 2023 and more bread adventures!

Panettone Gastronomico

I found a new way sandwich roll for the holidays. It's a mix that riffs off panettone, all-be-it a bread that's not studded with fruit or flavoring. Just eggs and butter and a long mix of about nine hours of proofing. The key is to refresh the lievito madre in three-hour intervals and you get a beautiful product.

Sweets for the Meeting

New challenges at work including sweetening the table for business meetings. I decided on baking "petit fours," classic's that I haven't made for many years inspires. I included a nod to Argentina with "alfajores with dulce de leche" and "Prousts Madelines" for France, ironic how the World Cup enters this story!

Baked Alaska

For years, I have served Baked Alaska at my workplace. And each year I say we'll try something different. Up till now, no luck. As the saying goes, you can't teach an old dog new tricks. Well, how about old wolves? Call me what you want, but Caroline Schiff inspired me this year. Her simple preparation was transforming. Warning, get out your fire extinguishers! It includes some burn.