What I’ve been baking

Corn and chili levain, adapted from "Amy's bread"

Pistolet, based on Pascal Rigo's pain complet from "American Boulangerie"

Corn, rosemary, pepita bread, adapted from "Tartine" Bread book

Miche adapted from "Bouley Bakery"

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I first came to know Amy Hedyatpour through baker Brad Preznant. That was over 20 years ago. Also known as Amy Glaze,...

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