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...
Pain de campagne (aka “country bread”)is a flavorful and structured bread. A wheat bread generally includes rye at around 10 percent. Below is a recent version using rye sourdough. This adds a punchy ferment and beguiling flavor. It’s great with...
Work has been overtaking my usual lazy baking routine. All to say, that my job has forced me to baking without involving any retarding of dough. That means a five-hour window from mix to bake, not counting previous day’s levain build. Below are photos of...
Years ago when I called myself “the lazy baker,” I spent a lot of time on Facebook whining about scheduling my bread bakes. Writer and baker Jean Philippe de Tonnac generously reached out and suggested I write a book. He even offered an outline; a series...
Some Frenchmen claim that bread is in decline in this nation that is known for treasured loaves. Apparently, French kids are as crazy as their American cousins for snacks like Doritos. But it’s too easy to blame the young. Honestly, initially during my summer...
