Recipes

Mix on Wednesday, bake on Friday. A cold-fermented 00 pizza dough that opens easily and blisters in the oven, plus a five-minute San Marzano sauce that never touches the stove.

A brioche formula on Grands Moulins de Paris La Finoise T55 in baker's percentages, with a standard 50 percent butter column and a rich 65 percent column, the mixing order that keeps the butter in emulsion, the cold retard, and shaping for Nanterre loaves, brioche à tête and buns.

A croissant lamination formula on Grands Moulins de Paris Gruau Rouge T45 with Beurremont 82 percent butter sheets: the détrempe in baker's percentages, butter at half the flour weight, three letter folds, proofing at 26 to 28°C and a 200°C bake, scaled from 1 kg to 5 kg of flour.

A baguette de tradition formula on Grands Moulins de Paris T65 in baker's percentages, taken from the mill's technical sheet and scaled from a 1 kg test batch to a 10 kg bakery mix, with mixing temperatures, the cold block, shaping and the bake.

What goes on a full Irish breakfast plate, how Irish rashers, bangers and puddings differ from American breakfast meats, and how to cook it for a family or a brunch crowd.

Which wood to use for smoked brisket, how chips, chunks and splits differ, and a step-by-step cook with a simple salt-and-pepper rub.

The chef's method for toasting and rehydrating dried Mexican chiles without bitterness, a heat and flavor chart, and an all-purpose red chile base for enchiladas, braises and adobo.

A gram-based round challah formula for bakeries: baker's percentages, high-gluten flour choice, SAF Red vs Gold, shaping the coil and baking to temperature, scaled from three loaves to thirty.

A gram-based cranberry sauce ratio that scales from 7 to 200 portions, with the IQF, dried and purée routes and the portion math for a 100-guest buffet.