Bread with aerated smoked butter and caviar at the incredible Disfrutar (Barcelona) and minibar by Jose Andres (DC) collaboration. Five Michelin stars of magic! 🧑‍🍳 @chefjoseandres 👨‍🍳 @eduardxatruch 🎥 @highspeeddining #foodie #michelinstar #foodlover #eating #bestrestaurants #gastronomy #minibarbyjose #disfrutarbcn #highspeeddining | High Speed Dining
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Bread with aerated smoked butter and caviar at the incredible Disfrutar (Barcelona) and minibar by Jose Andres (DC) collaboration. Five Michelin stars of magic! 🧑‍🍳 @chefjoseandres 👨‍🍳 @eduardxatruch 🎥 @highspeeddining #foodie #michelinstar #foodlover #eating #bestrestaurants #gastronomy #minibarbyjose #disfrutarbcn #highspeeddining | High Speed Dining
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Sourdough Bread with all purpose flour 🌾 Recipe👇🏻 I often get comments saying it’s impossible to bake good sourdough without strong flour. So in this recipe I used 80% all-purpose flour with 11% protein - the cheapest one I could find in the supermarket (about $0.6/kg). As you can see, it’s absolutely possible to bake a beautiful, soft, well-aerated bread with a great crust using regular flour. Don’t be afraid to experiment and experience will show you that almost everything is possible 🥰 In
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There are so many factors that influence an open, aerated crumb, but there is one we rarely talk about: The shape of your loaf Here are two identical loaves—same batch, same fermentation, split only at the pre-shaping stage. One is a boule (round), and one is a batard (oval). It’s no surprise to me anymore that the batard consistently offers a better oven spring, more “dramatic” ear and a noticeably more aerated crumb If you’ve been baking round loaves and wondering why your air pockets are smal
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