It’s been a while since I’ve made any type of cold proofed bread. You already know how much I love cold fermentation. There are two types of cold fermentation – cold bulk fermentation and cold proofing. Bulk fermentation is the initial part that happens after mixing...
I’ve never leaned towards snack foods which are marketed as high in protein. Usually, they’re full of other unnecessary junk that would work against my gains. Whole complete protein sources are, of course, the best in terms of quality and efficacy. Protein sources...
Karelian pies are traditional Finnish pastries made with a rye flour-based dough rolled thin and filled with various fillings. I went with an unsweetened rice pudding filling that (after baking) is topped with ‘egg butter’ which, as the name implies, is made of eggs...
I decided to revisit my old Barbari bread recipe and update it to my current baking style. The old recipe required an autolyse step, quite a long slap & fold session, and several folds during bulk fermentation. All of which are time consuming, messy, and totally...
Khachapuri is the national dish of Georgia. There are various versions of it. This Adjarian khachapuri consists of a soft dough shaped like a boat and filled with a mix of cheeses. After being baked it is topped with an egg yolk and a knob of butter. The yolk and the...
