Baguettes made with levain are on my menu for my microbakery, though quite a small amount ordered compared to sweet breads, I still make an added one for me, my pain quotidien. By lucky chance meeting boulanger and patissiere Gregoire Michaud in New York recently, I queried him about my formula I was working on. He'd shown me photo's of his amazing baguette au levain, so I was inspired. When I looked on his site I noticed he tried several methods of fermentation time with and without added yeast in his tests. Here is what I got the other day, not shabby but still tweaking!