Hearth baking
100% firewood brick hearth baking at home
Multigrain Loaves
80% hydration, 30% Rye, 40% whole wheat; 30% white flour
Stirato
Not quite… but this is pizza dough stretched long for bread
Multigrain bread
Country loaves
Baguettes
In the steam oven
Country loaf
80% hydration, 100% white wheat flour
Roasted potatoes
Multigrain baguettes
Baguette
Seeded baguette, 75% hydration
Loaf
Baguette
Baguette, mixed grains, 70% hydration
In the oven…
Pan de campo
Cross buns
Whole wheat
Multigrain loaf
Sandwich loaf
St. Patrick’s!
Green pizza test recipe!
Spinach juice, 00-flour, olive oil. 66% hydration
Green pizza!
Herbs, herbs, and more herbs
Basil bread. 60% hydration, bread white flour, fresh basil paste
Cornbread
70% hydration. 60% all purpose flour, 40% cornmeal
Rustic no knead bread
100% Sourdough. 24hr Poolish. White 00 Flour
Baguette
Sourdough sandwhich loaf
Fugazzetta
Guest chef preparing special fugazzetta pizza: Romero, yellow onion, chives, leak, garlic and mozzarella
Boule
Sourdough whole wheat boule
Sandwich
30% Rye; 30% whole wheat; 40% bread flour
Soft buns
All purpose white flour, milk, dry yeast
Figazas
White 00 flour
70% hydration
Loaf
Sourdough, 70% hydration
Pan de campo
Sourdough loaf
Baguette
Baguette - 70% hydration
Figazas de manteca
70% hydration
Sourdough & dry yeast
Milk, 90% bread flour 10% cornmeal
Flavored buns
Garlic
Parmesan
Herbs
Olives
Ciabatta
Ciabatta bread, sourdough, 80%
Boule
Sourdough boule - 100% white flour, 80% hydration
Seeded loaf
Sourdough Sandwich loaf, 70% hydration
Pizza
Cheese, onion, alfredo sauce
Pizza
Artichokes, roasted tomatoes, mozzarella, parmesan
Pizza
Prosciutto, Kalamata olives & arugula
Pizza
Pear & Brie
Dessert pizza
Chocolate & Ice Cream dessert pizza
Sourdough bread
Sourdough Loaf
Figacitas
“Figaza” bread
Focaccia
Focaccia
Loaf
Sourdough loaf
55% hydration, Dutch oven
Pizza
Arugula and Jamon
66% hydration, 72hr cold fermentation
Pizza
“Fugazeta” with cream sauce
70% hydration, 24hr cold fermentation dough
Pan de campo
Sourdough loaves
66% hydration, white wheat all purpose flour
24 hr cold fermentation, 2hr autolysis
Baguette
Sourdough French baguette
Boule
Sourdough 75% hydration
48 hrs cold fermentation
100% white bread flour
Panettone
Sourdough Panettone
Seeded Country Loaves
Quinoa & black rice
90% hydration, sourdough bread
very moist!
Sourdough
Sourdough loaves
No knead loaf
70% hydration sourdough
24hr cold fermentation, no knead
White bread flour
Country loaves
60% hydration sourdough
50% whole wheat, 50% white flour
24hrs cold fermentation
Cheese buns
100% sourdough
Cheese bread
Bread flour, parmesan, mozzarella
66% hydration
Sourdough
Druid Hills Sourdough
70% hydration, 30% wholewheat, 20% semolina
Cast iron loaf
100% white wheat flour
100% Sourdough
70% hydration
Unscored, in cast iron
Potato baguette
Sourdough potato baguette
Cast Iron loaf
100% white what flour
100% sourdough
70% hydration
Unscored, in cast iron
Margherita for Movie nights
66% hydration sourdough pizza dough
Bulk preparation for freezing
(We later learnt that it is smarter to prepare the pizzas with no cheese, add the cheese after thawing when re-heating for dinner)
No knead white loaf
70% hydration, white bread flour
Sourdough no knead loaf
Breakfast bagels.
100% sourdough, 72 hr poolish method fermentation
White wheat and honey
French baguette
70% hydration, white bread flour
Poolish
Dessert pizza
Nutella pizza, inspired by Maestro Vito Iacopelli after trying it at Prova Pizzeria in LA.
If you haven't checked his YouTube channel, you are missing out! ;)
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