I just finished week 2 of French pastry school, and the focus was on tart shells. Here are some tips and learnings from the week! Tart crust ingredients Basic tart crusts use just a few common ingredients. Of course, different chefs will experiment with different ingredients depending on the final texture and flavor they are …
We’ve all heard that the key to baking great artisan bread is a Dutch Oven. Don’t get me wrong – I have a Dutch Oven, and I love it. It helps me turn out beautifully puffy and crusty loaves of bread every single time. But alas, there are limitations to a Dutch Oven. And I’m …
How to bake sourdough (and any crusty bread!) without a Dutch Oven Read More »
Learn how to bake homemade sourdough bread with a crackling crust and beautiful chew. This simple recipe is perfect for beginners learning how to make their first artisan loaf. There’s no better feeling than slicing into your first fresh, crusty loaf of artisan sourdough bread. A beautiful crust falls open to reveal a soft, moist …
Day 0 | Day 1 | Day 2 | Day 3 | Day 4 My first attempt at baking croissants was an absolute fail, though that certainly didn’t stop me from eating the whole batch. For my second attempt, I incorporated key learnings from my first batch, and this time managed to produce a halfway decent batch. Were they perfect? No! But …
Bread Diaries Day 5: How to make a decent homemade croissant Read More »
Fun fact learned during quarantine: when people are stuck in doors all day, they’ll return to their agricultural society roots and bake a ton of bread. I’m certainly guilty of this – I’ve been turning out loaves of Focaccia, messed-up baguettes, crusty loaves, and even croissants. I was on a bread-making roll… and then it …
No yeast? No problem – how to bake bread when there’s no yeast on hand Read More »
Ready to bake a beautiful fluffy loaf of bread but don’t know where to start? Having trouble making the perfect brioche? This guide to enriched bread will prepare you for success! Ahh, bread-making. Is there anything more satisfying then a fresh, warm loaf of homemade bread? A soft, fluffy crumb, a golden brown crust, the …
We’ve all had this moment – the recipe calls for light brown sugar, and you open your cupboard and only find dark. What to do? Does it really matter? What’s really the difference anyways? When I first started baking, I always followed recipes exactly because I didn’t have a good idea about how the individual …
Whether you’re a veteran or a new bread baker, we’ve all had that moment when you just want to quickly proof your bread dough. Here’s some tips and tricks to help your dough rise without sacrificing the quality of your bake! It’s been so cold and rainy in San Francisco, and my apartment is at …
Chocolate chip cookies are one of the simplest and most enjoyable desserts to make. I now have a favorite go-to sea salt dark chocolate chip cookie recipe that is pretty much fail-proof. I use whatever brown sugar I have in the kitchen (light or dark), use butter that maybe isn’t quite room temperature, and never …