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Recipes, tutorials, and experiments
Making "torpedos" from a batard dough
Great crust to crumb ratio, excellent for freezing, and just right for eating in a day, torpedos satisfy. This technique turns out two of them from a dough rested as a batard. It's a fun and easy way to add another shape to your baking repertoire!
Fourneau Factory Lunch - White Bean Spread and Sourdough
At Fourneau we don’t eat to live, we live to eat. That means always making room for good food. It’s in that spirit that we’re happy to present Fourneau Factory Lunch, recipes from the factory floor. Well, not literally from the floor … too many metal shavings to brush off.
Cast Iron Skillet Care in 3 Easy Steps
Cleaning and maintaining your cast iron and carbon steel cookware is easy to do. The trade off for your efforts...
Making "torpedos" from a batard dough
Great crust to crumb ratio, excellent for freezing, and just right for eating in a day, torpedos satisfy. This technique turns out two of them from a dough rested as a batard. It's a fun and easy way to add another shape to your baking repertoire!
Fourneau Factory Lunch - White Bean Spread and Sourdough
At Fourneau we don’t eat to live, we live to eat. That means always making room for good food. It’s in that spirit that we’re happy to present Fourneau Factory Lunch, recipes from the factory floor. Well, not literally from the floor … too many metal shavings to brush off.
Cast Iron Skillet Care in 3 Easy Steps
Cleaning and maintaining your cast iron and carbon steel cookware is easy to do. The trade off for your efforts...