HOME BAKING

hello my friends! more people are baking at home than ever before, so we’ve decided to make a space to try to help everyone out. if you’re looking for the old fashioned way of learning things, check out my book. this page is constantly evolving, so please check back often if you can’t find what you’re looking for, or drop us a note and let us know what you’d like to see!

if you’re wanting to make your own sourdough starter, just click here!

and if you wanna make BLACK PEPPER PARMESAN BUNS then scroll down to the very bottom on this page!


we’ve been making video tutorials about how to bake your first loaf of bread, creating and maintaining your own sourdough starter, choosing your own adventure bread… go here and click around!

we also have a whole book that’s about all of this if you’re the kind of person who still believes in paper ;)

and here’s a two-page summary if you just can’t be bother with any of the above. happy baking my friends!!!

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black pepper parmesan

in my bakery everything we make is sourdough and mostly whole grain, but i figured i would give you a yeasted recipe with all-purpose flour just because i figure more folks are likely to make with those ingredients. obviously if you wanna make this as a sourdough and/or whole grain, please do! it’s very delicious no matter what you do :)

if you have a base dough recipe that you love then just go ahead and make that and fold in the cheese and pepper. otherwise, pour the following into a bowl -

dough:

  • 3 ½ cups all purpose flour (we actually use a blend: half bread flour/half whole wheat)

  • 1 ⅔ cups warm water (if you’re using some whole grain flour then you’ll have to increase this)

  • 1 packet active dry yeast (or you can use ½ cup active sourdough pre-ferment instead)

  • 2 tsp sea salt

cheese & pepper:

  • 1 cup chopped Parmesan cheese

  • 1 tsp freshly ground black pepper

mix until everything is all mixed together, cover with plastic wrap and stick in the fridge for 12-24 hours. (if making sourdough you should give a couple of stretch and folds at room temp before putting in the fridge.) then you can cut into 6 ounce/fist-sized pieces of dough, and let proof in a cup for an or hour so, then plop out onto a parchment lined sheet pan and bake off for 15 minutes in a 450F oven. please eat while warm my friends, it doesn’t get any better.