I found this recipe in Jeffrey Hamelman’s book ‘Bread: A Baker’s Book of Techniques and Recipes’. And it is worth mentioning that I learned almost everything I know from this book. I have made a few changes to fit my style, but the essence is there. The bread is...
Fry jacks are deep fried pieces of dough popular in Belize as a breakfast snack. It is as simple as it sounds. The dough is made with baking powder to provide some puff, but that is as fancy as it will get here. And rightly so. Sometimes it is nice to make something...
Pâte Fermentée also known as fermented dough or old dough is a kind of preferment which is normally made by keeping a piece of previous day’s dough for the next day’s bake. And then the next day’s dough would get pinched and kept for the following day and so on. This...
Pan casero are delicious cheese filled buns commonly eaten in Bolivia. I have seen several versions of this. Most of them simply have a little cheese or a cheese mixture spread over the top, but in this recipe, we will make a well in the dough and fill up with cheese....
The title says it all. Soft and fluffy enriched dough filled with flavourful and sharp lemon curd balanced with mellow and smooth cream cheese. This recipe has it all. Perfect balance, perfect texture, awesome flavour. Using a preferment makes this dough super soft....
