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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Baguettes
Baguettes Gone Wild
Here's a version of sourdough baguettes, benefit of Ian Lowe's Dropbox. Besides using his indirect retarding method before, this levain was spiked with a bit of sugar, something I had never considered. What came out? The best tasting and structured...
Influences
While I've been sort of mute of late, it's due primarily to my getting the flu. I haven't baked, cooked or even made coffee all week. Well, enough is enough. Craving a decent loaf, I refreshed my levain and made three loaves. Or was it four? Whatever, most...
Wild Yeast Baguette
Inspired by Gregoire Michaud's EM micro-organism baguettes, I made a batch with wild yeast. The results were amazing. The crust was somewhat soft but still had an eggshell. And the crumb? Sublime and filled with the "Special K...
Baguette Tradition (Louis Lamour)
Back to Louis Lamour's baguette tradition. Baked a few batches, including one for a charity function. Louis' formula is a sure path to a perfect Parisian baguette. And the steps are simple; autolyse, bassinage and retarde! If those terms are...
Bulk Baguette
Trying to test all of the invaluable formulas found on Ian Lowe's Instagram Dropbox feed, I recently gave a go to his bulk retard baguettes. Not a stranger to cold bulk baguettes, this formula led me to amazing results. Less chewy then the usual levain style...
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