Weekend Baking

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

The extra step of browning the butter adds a toasty, nutty depth that elevates these from good to obsession-worthy.

The French countryside batter pudding. Somewhere between a crepe and a flan. No pitting the cherries — the pits keep them from going mushy and add a subtle almond flavor.

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

Buttery sweet shortcrust shell filled with silky lemon curd. Sharp, bright, and not too sweet. The tart that I made for my pastry school final.

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