Many years ago I had a chance to exchange labor for learning at Bouley Bakery. Fridays I would leave my regular job and then spend the next 10 hours working Bouley's graveyard shift baking bread. I can't remember the name of "the boulanger." What I...
Twelve years ago while working Friday nights at Bouley bakery, we would get paid with bread by the head baker. Nothing like using your hands all night, and going home with freshly baked loaves you handled from dough to finish. One of the loaves I...
Corn and chili levain, adapted from "Amy's bread" Pistolet, based on Pascal Rigo's pain complet from "American Boulangerie" Corn, rosemary, pepita bread, adapted from "Tartine" Bread book Miche...
