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New Bread

It’s time for a new bread, a new way of doing things.  I’ve long resisted switching to folding dough instead of kneading because…why exactly?  Maybe I thought kneading was a necessary primal step in creating bread, something to do with

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Bread Batter

It’s mesmerizing, isn’t it?  Can you imagine what’s being whipped around in the mixer?  Pancake batter?  Icing for a cake?  Nope.  Bread dough.  This is the ultra-high hydration olive oil brioche from the book Tartine Bread.  I mixed this up

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Fear Not, Bakers

Heat is a good thing.  We like it when we put our palms to the fire after coming in from the wind-whipped snow.  We like it when we blow on a spoonful of split pea soup with ham before gulping

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