STIR THE POTS

Student teaching the teacher...

jyf@ix.netcom.com (Jonathan Field & Jeremy Shaprio) — Fri, 27 Jan 2012 21:24:58 PST

Recently, my former mentor and boss, Chef Jean-Michel Bergounoux asked me about what flour I used when baking bread. I didn't think much beyond the...

Scones

jyf@ix.netcom.com (Jonathan Field & Jeremy Shaprio) — Tue, 24 Jan 2012 17:49:45 PST

I love scones. And quite often my wife asks me to bake them. The store-bought scones are often dry. And they're actually easy and fun...

Ticino bread

jyf@ix.netcom.com (Jonathan Field & Jeremy Shaprio) — Tue, 17 Jan 2012 16:04:34 PST

When visiting my sister in Switzerland, I always find a specific bread conjoined by six rounds and split with a razor down the middle. When...

Ein klassiches Deutches Roggenbrot

jyf@ix.netcom.com (Jonathan Field & Jeremy Shaprio) — Wed, 18 Jan 2012 05:19:05 PST

Once you get a handle on rye breads and the mystery of German baking, you'll return for the moist and deep flavors that permeate from...

2.2Kg of Miche

jyf@ix.netcom.com (Jonathan Field & Jeremy Shaprio) — Mon, 16 Jan 2012 06:06:25 PST

Miche again? Yup. It's always gonna be in my repertoire. The latest bach is the same formula I got from Bouley's when working there many...

Schrot für dammt!

jyf@ix.netcom.com (Jonathan Field & Jeremy Shaprio) — Thu, 12 Jan 2012 19:28:14 PST

I've been recovering from a kidney stone incident that hit me over the holidays. But it hasn't slowed me down in the baking department. Been...

Second one is a charm!

jyf@ix.netcom.com (Jonathan Field & Jeremy Shaprio) — Sat, 07 Jan 2012 07:51:54 PST

Roscón de Reyes

jyf@ix.netcom.com (Jonathan Field & Jeremy Shaprio) — Fri, 06 Jan 2012 06:19:52 PST

It's been a holiday of breads. My latest celebration has been around Roscón de Reyes, which translates from Spanish as "epiphany bread." Honestly, I stand...