Blog posts

He’s been making biscotti for years . We were acquainted with a relative of the famous Brocatos Bakery. He learned their secret for extra crispy biscotti. 

He’s the best . After 54 years I can still say that . He and his wok work magic . We got the wok when his brother in law said “ why would I want that???” when he saw his wedding present in 1973! We got a 100,000 BTU burner to make sure he could get “ wok hey”. Perfect!

A few of us seem to have been intrigued by DMSnyder's seeded sourdough. Occidental just tried it, and I've baked something similar to it a few times now.

These are such a treat and so easy to make.

Ever since David posted his sourdough seeded loaf pan bread I've been baking it regularly after adapting the formula for what I was after. I recently purchased a 9x4x4 USA pullman pan and have been baking pretty regularly with it. This looked like a loaf that would be fun to play around with using that pan. David used the same size pan but without the cover, so I scaled the overall dough weight down by about 10%.

Total dough:

flours: 450 g (*see note below)

Will is the Master but I had a “ bucket o’ dough” so I will post as well . Endless shapes and sizes and permutations. 

No kiddos helping they’ve gone home , mores the pity! 

2000 g of dough makes one big sheet 1000g  and two Detroit deep pizza crusts 500g each . All my pans look “ rough” but they bake up nicely. I butter just like I do my Pullman with cold butter and the crust will crisp nicely and no stone needed or special treatment. 

I just finished creating my first bread from Ginsberg's book. All seemed to go well with the recipe until the end of the bake. Nice rise, nice oven spring, really nice smell as it baked. Everything.

Here's the timing of my bake:

1. 20 min for the oven to reach (nominal) 460 F.
2. 20 min at that high temp, after which I turned down to (nominal) 375 F.
3. 25 min later the top was looking very dark, so I tented with foil.
4. 15 min after that, I removed from oven.

So that's a total of 80 min from the time I turned oven on until I turned it off.

Introducing the Sweet Dough Arm™: Elevate Your Baking with Precision Fat Incorporation

For over four decades, I’ve been immersed in the art of baking. My journey began when I was just 15 years old, bidding on my first Hobart 60-quart and 20-quart mixers at auction. Soon after, I added a cobalt blue KitchenAid K5SS to my home kitchen, which my parents thoughtfully converted from a laundry and sewing room into what is now the Dough Wright Test Kitchen.

Almost had a top on but circumstances dictated a topless loaf . All whole grains Yecoro Rojo, Spelt , and Rye with purchased Golden Temple Fine Durum Atta. 600g of flour combo , 150g of Trinity ( used date nectar as sweetener and buttermilk and EVOO) 360 g very very active levain . Misjudged the amount of H2O the flour was quite dry and needed to add +200g so 1600 g loaf in a 1400g pan! Ooops. Topless is the way to go.