With work a full grind, baking at home is on the back burner. But I had time to try an old school levain. I played with it, using a whole grain levain and long bulk ferment of four hours. My trick is to refresh levain in the morning, get off work and start the dough just before midnight. Then I go to sleep and when the cats wake for their feeding at four in the morning, I shape the dough, let it ferment and bake. Here's the easy loaf.
Jean Michel Gammarielo
When we launched Stir the Pots in 2005, co-founder Jeremy Shapiro wanted Chef Jean Michel Gammarielo as one of our...