Years ago, one of my baking teachers warned us that baguettes are among the easiest of breads to bake but among the hardest to prepare. Recently, I made a batch using long retarded dough with mixed milled grains (e.g. buckwheat, sesame, and lentils). My efforts were inspired by this French chef and baker in Japan, someone who regularly shares insights on Facebook. Using a recently purchased cache of flour from a fabulous miller in Texas, it led to these baguettes.
In one of our first interviews from 2005, we invited Jacques Pepin into our kitchen. Years previously, Stir the Pots...