Hearth baking
100% firewood brick hearth baking at home
March 2024
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February 2024
Jan 2024
In the steam oven
December 2023.
80% hydration, 100% white wheat flour
November 2023
October 2023
September 2023
Seeded baguette, 75% hydration
August 2023
July 2023
Baguette, mixed grains, 70% hydration
June 2023
May 2023
Pan de campo integral
April 2023
Cross buns, whole wheat
March 2023
Multigrain loaf
February 2023
Sandwich loaf
February 2023
Green pizza test recipe!
Spinach juice, 00-flour, olive oil. 66% hydration
Green pizza!
February 2023
Basil bread. 60% hydration, bread white flour, fresh basil paste
January 2023
Cornmeal bread. 70% hydration. 60% all purpose flour, 40% cornmeal
November 2022
100% Sourdough. 24hr Poolish. White 00 Flour
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September 2022
Pan de campo
Summer 2022
Guest chef preparing special fugazzetta pizza: Romero, yellow onion, chives, leak, garlic and mozzarella
April 2022
Sourdough whole wheat boule
January 2022
30% Rye; 30% whole wheat; 40% bread flour
December 2021
All purpose white flour, milk, dry yeast
November 2021
Figazas
White 00 flour
70% hydration
October 2021
Sourdough, 70% hydration
September 2021
Sourdough loaf
September 2021
Baguette - 70% hydration
August 2021
Figazas de manteca
70% hydration
Sourdough & dry yeast
Milk, 90% bread flour 10% cornmeal
August 2021
Assorted flavored sandwich buns
Garlic
Parmesan
Herbs
Olives
August 2021
Ciabatta bread, sourdough, 80%
July 2021
Sourdough boule - 100% white flour, 80% hydration
July 2021
Sourdough Sandwich loaf, 70% hydration
July 2021
Cheese, onion, alfredo sauce
July 2021
Artichokes, roasted tomatoes, mozzarella, parmesan
July 2021
Prosciutto, Kalamata olives & arugula
July 2021
Pear & Brie
July 2021
Chocolate & Ice Cream dessert pizza
June 2021
Sourdough Loaf
June 2021
“Figaza” bread
June 2021
Focaccia
May 2021
Sourdough loaf
55% hydration, Dutch oven
May 2021
Arugula and Jamon
66% hydration, 72hr cold fermentation
April 2021
“Fugazeta” with cream sauce
70% hydration, 24hr cold fermentation dough
March 2021
Sourdough loaves
66% hydration, white wheat all purpose flour
24 hr cold fermentation, 2hr autolysis
February 2021
Sourdough French baguette
January 2021
Sourdough 75% hydration
48 hrs cold fermentation
100% white bread flour
December 2020
Sourdough Panettone
November 2020
Quinoa & black rice
90% hydration, sourdough bread
very moist!
October 2020
Sourdough loaves
September 2020
70% hydration sourdough
24hr cold fermentation, no knead
White bread flour
August 2020
60% hydration sourdough
50% whole wheat, 50% white flour
24hrs cold fermentation
July 2020
100% sourdough
Cheese bread
Bread flour, parmesan, mozzarella
66% hydration
July 2020
Druid Hills Sourdough
70% hydration, 30% wholewheat, 20% semolina
June 2020
100% white wheat flour
100% Sourdough
70% hydration
Unscored, in cast iron
June 2020
Sourdough potato baguette
May 2020
100% white what flour
100% sourdough
70% hydration
Unscored, in cast iron
April 2020
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)
April 2020
70% hydration, white bread flour
Sourdough no knead loaf
March 2020
Boys were missing Panera bread, so we went ahead and made our own breakfast bagels.
100% sourdough, 72 hr poolish method fermentation
White wheat and honey
March 2020
French baguette
70% hydration, white bread flour
Poolish
Sometime in 2019
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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