Artisan Baking

Technique Tip from Hamelman

Autumn Maple Rye Bread

Today's luncheon special...

I'll always love my "mother"

First day out with the new Ankarsrum

hard crust Sicilian Bread not staying crusty

Baking on a steel or stone is more rewarding than a dutch oven.

High hydration focaccia is sticking to parchment paper

Still life

Brioche and bagels - dough divider