Poilane Miche: Tackling A Legend


IMG_0050

As usual, I had bread on my mind the moment I returned to New York from my latest trip to Singapore.

After weeks away from my oven, I always touch down just itching to bake something. And this time, a quick check with my fellow Bread Baker’s Apprentice challenge bakers revealed that they were mired in a difficult spot in the bread lineup.

“We are in Sourdough right now,” said Daniel in Berlin (a.k.a. @MisterRios of the Ährelich Gesagt blog). “Everyone is tRYEing their best.”

Ahh, bread humor. Gotta love it.

After the laughter subsided, however, I started to get worried. Sourdough in the hands of lesser bakers can be a massive pain in the tush. 

I should know.

Just last month, bolstered by a successful pane Siciliano and wondering what to do with a bowl of sourdough starter, I brazenly decided to take on a legend: Poilane miche — the Holy Grail of breads.

[Read more…]

New York, Paris, San Diego, Bacon


CIMG7351

It began with three women — one in New York, one in Paris, one in San Diego.

Although they lived far, far apart and had never met, they had one thing in common: a deep love for bacon.

“I was just thinking how nice a BLT would be. I only have the L & T, however,” lamented Ellise in Paris.

“And I have the B but not the L and T. Come on over-we’ll combine them … ” I, the New Yorker, said.

“You know, I already bought bacon and tomatoes and was planning on a BLT soon for lunch!” said Nicole in San Diego.

And that, folks, was how our intercontinental BLT lunchdate was hatched. 

[Read more…]

Paris: The Tried And True


CIMG4979 

The upside to visiting Paris with a first-timer: The excuse to retread paths well worn.

There is the Angelina chocolat chaud yet undrunk, the freshly baked Poilane pains undiscovered. 

The sister, she has come to Paris with guidebooks well-marked and images of Amelie’s Montmartre flitting through her head. But first, the basics must be covered; important stops must be made.

[Read more…]