Baking & basics
Breads, brioches, doughs, and sauces
Master recipes for artisanal boules, overnight poolish, golden braided brioche, pan sauces, vinaigrettes, stocks, and velvety pastry creams, each with clear quantities and troubleshooting notes.
Core methods
Starter culture to finished loaf
01 Build the poolish
Mix flour, water, and a pinch of yeast the evening before. Rest it covered until bubbly and domed.
02 Shape and proof
Divide and pre-shape the dough, then proof until a gentle poke springs back slowly.
03 Bake hot
Preheat the Dutch oven fully, score with confidence, and bake covered before finishing uncovered.
Dough & emulsion
Kneading, proofing, and sauce emulsion
Judge dough by its texture rather than the clock: it should pass the windowpane test, feel smooth and slightly tacky, and grow steadily during proofing. Keep hydration steady and adjust flour in small amounts.
For sauces, add fat slowly to a warm, well-seasoned base while whisking, so the emulsion stays glossy rather than breaking into oil.
