I decided to revisit my old Barbari bread recipe and update it to my current baking style. The old recipe required an autolyse step, quite a long slap & fold session, and several folds during bulk fermentation. All of which are time consuming, messy, and totally...
Khachapuri is the national dish of Georgia. There are various versions of it. This Adjarian khachapuri consists of a soft dough shaped like a boat and filled with a mix of cheeses. After being baked it is topped with an egg yolk and a knob of butter. The yolk and the...
This is another classic from back home. Hearty dumplings that are super tasty and filling. I used to love these little meat-filled tortellini. They can be eaten in various ways from simply boiled and topped with soured cream to boiled and then pan-fried or even...
Here’s another great recipe from the old days of the channel. This deli rye bread is an excellent example of a lean dough sandwich bread recipe. It has a subtle caraway and rye flavour, a soft crust and a sturdy and bouncy crumb. It slices beautifully and it carries...
Someone recently requested that I remake my old Turkish bagel recipe to fit my new baking style. They asked if I could make it cold fermented and no-knead. The not kneading part is a no-brainer, but I stuck with same day fermentation. Cold fermentation makes the bread...
