Ciabatta tip

I made Ciabatta for the first time last night using the recipe in the book. It was the first time I used a Poolish (the only problem with using a preferment like a poolish [ as opposed to a Tiga/Biga... (more)

Ken K.
posted over 4 years ago

Left over Neapolitan dough

Had 2 balls of left over from making pizza the other night. So I decided to try and just bake the Dough, to my surprise it was light airy moist and super flavorful. I was expecting a rock because the... (more)

Jeff S.
posted over 2 years ago

Texture "calibration" with quick trip to Tony's in SF

Guidance sought.... We did a mini-marathon, eating at Capo's and Tony's on Sat. Chicago cracker crust and Quattro forni at Capos and Napolitano and Sicilian at Tony's. As suspected, my texture for ... (more)

Ken K.
posted almost 4 years ago