So let’s talk fat.

Nobody likes fat. Either that or everybody does. It’s hard to figure out which. Really it depends on the circumstance in which you catch people, talking about it or actually eating it. In principle nobody likes fat. You hear it from nutritionally educated types all the time: Oh my family and I avoid fats wherever […]

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How to make laminated dough.

Every laminated dough, be it puff pastry, croissant, flaky pastry or Danish, begins its life as a thick slab of butter encased in a dough “envelope”. This 3-layer dough-butter-dough package is then flattened and folded however many times it takes to get the number of layers the maker is after. A folded flaky pastry for […]

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Claudine Pépin: Bigot

Every time, and I mean every time, I rest bread dough overnight in the refrigerator, I’m put in mind of Claudine Pépin. That’s Jacques Pépin’s daughter for those of you who might not be familiar with her. She isn’t heard from much these days, but a few years ago it seemed as though her father […]

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A Petits Fours How-To

Those of you who are familiar with me know I love to do photo tutorials. In fact it can be argued that I do too many of them. But I figure, if the petits fours-making process doesn’t qualify for photography, what does? So here’s a step-by-step for all you petits fours makers-to-be. We begin with […]

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The Wet Dough Advantage

Very wet bread doughs (up to about 80% hydration, or in other words, quite sticky) are very, very popular these days. Why? Well there are two reasons for that. The first is that wet bread doughs create big holes — or “open crumb”, a thing that is very much desired in bread baking circles, since […]

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