New bread recipe & Thanksgiving baking plans! Well, it's finally here. Possibly my favorite holiday of the year, structured around family gatherings, great food, and more great food. What's there not to love? This year, I've been working hard on developing a new sourdough recipe to take the main stage at the dinner table. In years past, I'd often recommend baking a large miche for Thanksgiving, and this year it's no different. It really is the perfect bread for a large gathering. In this new...
11 days agoΒ β’Β 4 min read
That thin, thin-crust Why is the crust on my bread so thick? I get asked this often, and believe me, I struggled with this when I started baking, too. There are a few things we home bakers have to overcome while on the path to a thin, brittle crust: We don't have a professional oven with steaming capabilities We have to bake hot enough and for just the right amount of time We must ensure our dough is adequately proofed Playing with these variables can be daunting, especially if you're just...
18 days agoΒ β’Β 3 min read
Easy weekend sourdough bakes After a tense and action-packed week, I'm looking for easy this weekend. I've been busy baking large, crusty loaves, but now I'm in the mood for something quick, uncomplicated, and, as always, delicious. Sourdough starter discard recipes always make it easy, but they're also a playground for working with whole grains and freshly milled flour. For instance, if you have buckwheat, swap some (even 25 grams) into the scones or pancakes for added flavor and texture....
25 days agoΒ β’Β 3 min read
Walnut + cranberry, and bananas! This week's post-Halloween newsletter is dedicated to a recently baked and updated fav of mine: Walnut + Cranberry Sourdough. I baked this last week, and it fits so neatly with this time of year. But in addition to that rockstar, I'm not sure if it's the weather or if I need something easy and nourishing (lots of whole grains, please) after a night of sugar-fueled escapades, but I crave banana bread. And what better way to make banana bread than with your...
about 1 month agoΒ β’Β 3 min read
Just when you think you've had enough pumpkin... I know, there's pumpkin this and pumpkin that everywhere. This means the chances are high that you have at least one can of puree in that pantry, and this newsletter will put it to good use. Pumpkin is a magical ingredient in bread dough. Like potato, its starches and sugars can turn ordinary bread into something entirely different. Why does pumpkin puree work in bread dough? It does act much like adding potato to your doughβitβs a natural...
about 1 month agoΒ β’Β 3 min read
A travelogue: Our The Perfect Loaf trip to Italy Grab a coffee, a snack, and settle in for this one. Some may know that I just returned from Italy, where I joined a group of readers of The Perfect Loaf for a week. We galavanted across southern Italy for the best sourdough bread, focaccia, pizza, and more. I'm gonna spoil the post for you a bit: it was incredible. Click to see our experiences, from freshly stretched mozzarella to a pasta-making workshop, bread-making in Altamura, and a whole...
about 2 months agoΒ β’Β 1 min read
Introducing the Baking Shell and bread to go with it! Hey there, Bakerβwell, it's finally here. After many months of helping my friends at Brod and Taylor design the latest tool for bread bakers, it's finally available! Introducing the Baking Shell. This incredibly lightweight cover traps steam at the beginning of baking for optimal loaf volume and a well-colored and crispy crust. Baking with heavy pots and Dutch ovens has always been a workaround for the home baker, but now, with this shell,...
about 2 months agoΒ β’Β 3 min read
Back from Italy and Hearty October Bakes! I'm back home from two weeks in southern Italy and Naples! What. A. Trip. I had the pleasure of finally meeting fellow TPL readers, working with some dough in a sourdough friselle workshop, and tasting all Italy has to offer, from cheese, to bread, to taralli (little crackers), to pizza (of course). I'll have a longer post about the trip, our itinerary, how I brought back and used a 90-year-old sourdough starter (!!), and all the juicy details next...
2 months agoΒ β’Β 3 min read
Since I'm in Italy, let's bake Italian. I'm in southern Italy right now with a group of fine The Perfect Loaf readers who signed up to explore bakeries, pizzerias, and more with TASTE and I. (More info on this trip to Italy is here.) Since I'm in for a few weeks of Italian bread, gelato, and pizza, I thought maybe you'd like to taste a bit of Italy, too? Today's newsletter features a collection of my favorite Italian sourdough breads and pizza, which I know you'll love. Oh! And if you'd like...
2 months agoΒ β’Β 3 min read