Campaillou was a bread I tasted at Pascal Rigo's California bakery, a place my brother once worked. It's a loaf whose flavor lingered in my mind since then, it's that good. Craving it recently, I found a recipe from a milling firm selling a mix of flour...
Many years ago I met the boulanger Pascal Rigo. My brother Philippe worked with him in LA and I first tried a fabulous loaf of bread his crew made that they called Campaillou. It's a rustic bread from the Bordeaux region, and it's a wheat/rye speckled...
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...
