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It’s getting steamy in here
Right as it’s getting hot in San Francisco, I’m the only one insane enough to use her badly insulated oven to bake bread in her south-facing apartment. It’s definitely getting hot in here! A friend asked me about the steam … Continue reading
Posted in Cooking Tips, Food Science, Recipe Testing
Tagged apartment, baguette recipe, baguette recipes, bake, boiling water, Bread, chad robertson, Convection, convection ovens, crispy, delicious bread, Dough, dry yeast, dutch, dutch oven, first five minutes, ingenious method, kitchen convection ovens, one, oven, ovens, pain, pastry, post, professional baker, pyrex dish, Recipe, role, san francisco, steamy, water, yeast
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Flaky Doughs from Around the World! — Part One : Southeast Asia
I’m often asked how to handle phyllo, puff pastry, and croissants and decided to investigate and experiment with layered doughs from around the world. Part one starts with Roti Pratha or Roti Canai. Whatever you call it, it’s a delicious … Continue reading → Continue reading
Posted in Recipe Testing
Tagged blog, coconut, croissants, Dough, Doughs, experiment, Flaky, Limetree, oil, olive oil, one, Part, phyllo, Pratha, puff pastry, purpose flour, roti canai, roti paratha, roti pratha, san francisco, southeast asia, Sunset, sunset district, techinque, technique, thick layers, World
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