Fine sea salt

3-day laminated dough project. 27 layers of butter and dough. Honeycomb crumb. The most technically satisfying bake I know.

Four overripe bananas and brown butter. The loaf that actually improves every day for three days. Tested 14 times to get the crumb right.

A 75% hydration open-crumb country loaf. My starter is named Gerald. He is 4 years old.

Same dough, two sticks of good dark chocolate rolled inside each. The shape is a rectangle, not a crescent. The soul is the same.

Replace 30g butter with tahini. Swirl more tahini and honey on top before baking. Sesame and banana is an underrated combination.

Coconut oil toasted until fragrant substitutes for brown butter almost perfectly. Flax eggs do the work. Tested 4 times.

Day-old croissants filled with frangipane, topped with flaked almonds and icing sugar. The correct use of a croissant that didn't sell.

Add 200g dark chocolate chips. Swirl 2 tbsp cocoa in the batter before the final fold. The brown butter keeps it from being cloying.