1. In a bowl, whisk the vinegar with a generous pinch each of salt and pepper. Whisk in the mustard. Whisk in the oil gradually until the dressing emulsifies. Taste for seasoning and add more salt or ...
This recipe from San Francisco Baking Institute's Michel Suas starts with a poolish, which is a starter that develops flavor, helps in shaping and gives the dough an open and tender crumb as well as a ...
Baker Christian Vabret is squeezing down gently on a baguette in order to make it “sing.” As he presses down, the crust is collapsing in on itself to produce a staticky, crackling sound. “You can tell ...
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