Recently, my baker friend Marcos Cerutti shared a baguette formula that uses high extraction flour which is a 80-percent milled wheat flour. He told me that it was something he learned from Jeffrey Hamelman. I tried it, going "all-out" on levain and no yeast. The results are pictured below.
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...
Perfecting home-baked breads is deceptively elusive. It takes time to get the art, not to mention the science. And...
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