Blog posts

Celebrating the new year with Lavash

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I helped a good friend plan a New Year's Eve party. We went with a Persian theme. When she suggested lavash, I was excited to give it a try. She broke out Food of Life and we found a recipe. There were two given: one was (heavily) enriched with butter and milk, the other was lean; it's basically French bread dough with sugar. We decided on the lean version.

Pain de Campagne

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This weekend, I baked Pain de Campagne from Flour Water Salt Yeast.  I used my own levain, which I have been keeping alive for a few months now and which comes from Chad Robertson's Tartine recipe.  I dont understand why Ken Forkish uses so much flour in his starter, so I figured that I would just stick to my own levain without trying to emulate his recipe.  I only use about 150 grams of flour mix (50/50 AP and whole wheat), 75% levain, and 150 grams of water.

The Ovens of Imhoffhaven: Cincinnati Schnecken

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In the last few years I have been researching online and at the library for an authentic Schnecken recipe in the Cincinnati style.  Our local Schnecken, or sweet roll similar to a cinnamon roll or sticky bun (but not), was popularized here by German bakeries in the mid twentieth century and sold by The Virginia Bakery and other local establishments around the holidays.  Most recently I have seen renditions of the confection sold by Buskens Bakery, Frieda's, The Cincinnati Cookie Company and a few others.