This is a 72% hydration sourdough batard adapted for 7,000 feet. The higher hydration teaches you to handle wetter dough while the oval shape gives you more crust-to-crumb ratio than a boule. The overnight cold fermentation is the primary method here — it develops better flavor and the cold dough is much easier to shape…
After fifteen years of baking professionally and teaching home bakers, the most common question I get is: “How dark should my bread be?” Most people pull their loaves too early because they’re scared of burning. But here’s the truth—if your bread looks “pretty” when it comes out of the oven, you probably under-baked it. Real…
After making thousands of pizzas in resort kitchens, this is the formula I use at home. No oil, long cold fermentation, and just four ingredients. Mix it in your stand mixer, throw it in the fridge, and you’ve got dough that stretches easy and bakes with leopard spots and real chew. The 24-48 hour cold…
This is a 66% hydration sourdough that actually works at 7,000 feet. I use a 50/50 blend of AP and bread flour because pure bread flour is too strong at altitude. You can bake it same-day if you’re around all day, or mix it after dinner and bake it in the morning. Either way, you…
This is the sauce I now use almost exclusively, the only variation being whether I use a food mill or a blender to make it, for different textures. It takes about two minutes to make. Use this with my Overnight Sourdough Pizza Dough for the full pizza experience.
Making your own sourdough starter—what bakers call a levain—isn’t complicated. It just takes a week of daily feedings to capture wild yeast from the air and build a culture strong enough to leaven bread and pizza dough. This streamlined method uses less flour than traditional approaches and gets you baking sooner. Once your levain is…
This recipe makes one 10-12 inch pizza. The technique is simple: mix the dough, let it rise at room temperature for 8 hours (or cold ferment overnight), then stretch and bake. The long rise develops complex flavor and an airy, chewy crust. You can use either active dry yeast or instant yeast – doesn’t matter….
This is naturally leavened pizza dough that ferments overnight and develops complex flavor you can’t get from commercial yeast. The simplified mixing method makes it easier for home bakers while still delivering professional results. You’ll need an active sourdough starter. Feed your starter 8-12 hours before mixing the dough. The long, slow fermentation creates a…
This same-day dough follows the Neapolitan tradition, adapted for American home ovens. The higher salt content (3% vs standard 2%) slows fermentation, allowing the dough balls to hold at room temperature without refrigeration—just like at a Naples pizzeria. Mix at 9 AM, shape at 11 AM, make pizza between 5-9 PM.
Pain de Campagne means “country bread,” and it’s the rustic loaf you’ll find on every French bistro table. This isn’t a pure white bread. It’s heartier and earthier, with a blend of flours that gives it character and depth. This is the bread meant to soak up the rich sauce from your Beef Bourguignon, to…