The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Question for dmsnyder

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RobertS's picture
RobertS

Question for dmsnyder

Good Afternoon David:


I looked through all your posts re SF seminar, but could not find baguette recipe your class used (though you post much "blackboard" info about the whole process. Do you think you could post it for my benefit, and the benefit of all TFL-ers?


Grazi Mille!


RobertS

dmsnyder's picture
dmsnyder

Hi, Robert.


You didn't find any recipes in my blog regarding the Artisan I workshop because I didn't post any. One of the very first things Michel Suas told us on day 1 was this workshop is about "process," not about "recipes."


In fact, I believe we made baguettes using about 6 different formulas, all of which were essentially the same as any other baguette formulas for baguettes made with straight dough, poolish, pate fermentee or sponge.


The point was to feel differences in the doughs, the crusts and the crumbs and to taste the differences in flavors,  and to learn good dough handling skills.


I hope you understand.


David

RobertS's picture
RobertS

Good Morning David:


I understand. Thanks again for your terrific reports on your experiences.


RobertS