Trying to test all of the invaluable formulas found on Ian Lowe's Instagram Dropbox feed, I recently gave a go to his bulk retard baguettes. Not a stranger to cold bulk baguettes, this formula led me to amazing results. Less chewy then the usual levain style baguette, check the innards on these! Fantastic flavor packed, and definitely egg shell crust beauties.
Feel free to follow us on social media for the latest news and more inspiration.
I love croissants. I love everything about them. Their layers of texture, from their crispy outside to their buttery...
Blogging bakers Andrew Janjigian and Ian Lowe recently published a fabulous interview on sweet starters. They always...
Years ago, I heard about a Sicilian miller Filippo Drago using ancient grains to produce world class flour that...
0 Comments