Pain au Méteil is traditional country bread dough composed of two grains rye and wheat, good mixings for winter. This young starter amazed me as the dough behaved and proofed so well. A mahogany crust and evenly open crumb abounded. With a tab of cheese, or charcuterie…this is a great loaf of mixed grains.
Amy Hedyatpour repost#
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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