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Baguettes

Baguettes

Baguettes

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...

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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...

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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...

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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.  

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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...

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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...

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