Category: Bread

Here is the mis en place for Thomas Keller's brioche dough recipe from Bouchon by Thomas Keller: flour (50% cake 50% all-purpose) yeast (dissolved for 10 minutes in water) water sugar salt eggs butter The (dark yellow) but… more »
I would be doing a great disservice to Mr. Pastry by attempting to actuate or describe his method better than he does in his own words. Please see the joepastry article on how to make brioche. His recipe and step-by-step instructions and process photos… more »
Way back when this blog first began I posted a teaser for a series of competitions I had hoped to stage between the likes of three veritable culinary giants (or at least their published recipes): Thomas Keller, Pierre Hermé, and Joe Pastry. I had the op… more »
I found out about Bread Baking Day from Tommi at Brown Interior. I was excited to see such a group because fresh baked bread is one of my favorite things to make and eat. I think this is because it is rare to be able to get bread, even from a bakery, tha… more »
Also, with regard to the butter post, would you not want to use the dry butter in bread applications because the moisture will help activate glutens? Or do you assume that your processes in preparing the bread dough do enough activation that the extra mo… more »
I'd like to take this opportunity to welcome everyone to the new blog! Thankfully, the planets aligned in such a way yesterday that our little blog got a free advert on Joe-Pastry-dot-com. and now I'm watching the referrer clicks piling in. It is in th… more »

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