The baguette with poolish is a pre-fermented dough with a bit of malt. It also has longer fermentation then the baguette tradition, which just uses commercial yeast.The malt adds a bit more color to the crusts, as well as converts the starches to sugar that feed the...
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...
My aim for a long while has been to make a Filone, sort of like this version from Jim Lahey. Slightly bruciato or burnt, as he describes it, his features a spectacularly gelatinized crumb and wheaty tastiness. I still don't know whether the breads...
