Because the methods in this book balance time, temperature, and ingredients, you don’t need an array of pre-ferments to accomplish full development of the flavor and texture of the bread. Time does most of the work through slow, cold overnight fermentation. This formula differs from similar approaches in other recent books by using less yeast, giving the bread better flavor and caramelization, or coloring, of the crust. The dough will keep in the refrigerator for up to a week, but after about 4 days the quality starts to decline. If you want to make a full-size batch and save some of the unbaked dough for longer than a week, place the dough in one or more lightly oiled freezer bags after the initial overnight fermentation, seal tightly, and freeze. To thaw, place the bag of dough in the refrigerator the day before you need it so that it can thaw slowly, without overfermenting. This dough also makes excellent pizza crust (see pages 67 to 73 for other variations and page 24 for shaping instructions).
Turn humble onions into this thrifty yet luxe pasta dinner.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Tender, juicy chicken skewers are possible in the oven—especially when roasted alongside spiced chickpeas and finished with fresh tomatoes and salty feta.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
You’ll want to put this creamy (but dairy-free) green sauce on everything and it’s particularly sublime under crispy-skinned salmon.