Baguette crumb 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...
Our Favorite
Baguettes
Baguette Viennoise
Adapting recipes to sourdough, I came upon this for a classic baguette Viennoise. It's a breakfast bread or savory-filled roll you can find at boulangeries and cafes in France. It's a butter enriched and soft crumb sweet bread, but fill it with ham and...
Bahn Mi Again
Revisiting Bahn Mi recently, I found good information describing them historically here and here. Making "Bahn Mi" meatballs with a heady mix of cilantro, ginger and garlic, I added fish sauce, too, inspired by a favorite...
Poolish
Yes! I recently made a very good poolish baguette. It started with great timing. And even though I slightly scorched the bottoms a bit, the oven spring and crumb were fantastic! Here is what I got.
Marco’s Baguettes
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...
Basile’s Baguette
Basile Kamir is a legendary Paris-based boulanger I have always wanted to meet. Visiting France a few years ago, I managed to find his bakery. It was August. He was closed. Damn! But I did buy a bread book he wrote, and have been trying some formulas, most...
Find More
Follow Us
Feel free to follow us on social media for the latest news and more inspiration.