Happy Mondays, everyone. I hope you all had a good weekend, long or otherwise, with much to be thankful for. I made those walnut pains au levain for T-day and realized something I had not when I first shared the recipe, which is that while the iron-tannin mixture turns purple in the presence of water, the reaction reverses when the water boils off, which is why the crust turns that gorgeous mahogany color on baking. I’ll have a slightly-updated version of this recipe to share soon.
I also spent the weekend shooting images for two upcoming Ooni recipes, for pita and lahmajun. (BTW, Ooni is having a 20% off sale on everything until tomorrow morning, in case you were in the market for an oven or some accessories. Here’s my affiliate link if you want to use it.)
Speaking of cyber Monday, I’m going to be updating my equipment guide later this week and sharing a list of books I think would make excellent gifts for the bakers in your life, so stay tuned for that.
See you Wednesday,
Andrew, I've been forgetting to write this note; apologies for the delay. Your pocket companion arrived a week ago here in the Great White North of Ontario. It's so good to have so much handy information in one spot: for much of my baking career (home and semi-professionally) I have had a lot of this information on homemade "cheat sheets", post-it notes on the insides of kitchen cupboard doors, and/or random scraps of paper tucked in with formulae. I've already purged a lot of these scraps as your book covers them so well. You'll see another order from me for the second printing -- I know a couple of other bread nerds who would likewise appreciate it. Bravo zulu! - Bill Lundy, Chef boulanger, L'Auberge de France