Slow down

Slow down

As is my usual predicament with timing and levain, I find myself in an endless battle to slow the hell down! Why? With fermentation. Here’s a tip that’s easy to say but difficult (at least for me) to do. Avoiding wasting flour to refresh and feed your...

Quentin Berthonneau

Getting to know baker Quentin Berthonneu via Instagram and Facebook, we featured some of his bread here. The French-born baker has traveled and worked around the world. This past year opened his own artisinal bakery in Melbourne's legendary...

Quentin Levain

Originally from France, Quentin Berthonneau now works in South Melbourne, Australia, heading the bakery at Chez Dré. You'll find some of terrific breads he's baking on his Instagram page, along with some of his formulas. Below is a photo of using one of those...