Sourdough Hot Cross Buns Ever since I developed a Hot Cross Bun (or HxB, for the cool kids) recipe for my cookbook, I've made these each year around this time. Now, HxBs are certainly not something I grew up eating out here, but once you have one of these soft, sweet, and gently spiced rolls with a thick slather of salted butter—well, you can't stop thinking about them. I've taken my cookbook recipe and adapted it for even more softness and a touch more tenderness. If you loved those buns,...

A dough temperature wake-up call Was it seriously 90F in my kitchen the other day? Yes, yes, it was. And I really hope it was an outlier of a day. But that first truly warm day of Spring is always a wake-up call for me to stop warming the mixing water and start cooling it instead. In fact, I divided my latest batch of bread dough a little earlier (2hr 50m), and it had a much better structure, making for easy-peasy dividing and shaping. (If you're curious, this is my Rustico—pg 195—from my...

Soft Rolls, Pizza, & More Thanks, everyone, for your enthusiasm and support for my announcement last week! Now you know why I've been working so hard on pizza the past couple of years 🙂 If you're into sourdough pizza (which you definitely should be), you'll love my new book coming out later this year. BUT, let's talk about rolls, a hearty bread, banana bread, baguettes, and a few other things. Read on for some weekend baking inspo! In this week's newsletter: Recipes: Soft rolls, buckwheat...