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GSnyde's picture
GSnyde


 


After my baking hiatus, I needed to take another try at variations on my “San Francisco Country Sourdough”.  I made three mini-baguettes and a 800 gram boule. 


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I wanted to try this bread with my new favorite flours--Central Milling Co.’s Organic Artisan Baker’s Craft (with malted barley) in place of AP flour, and Central Milling Co.’s Organic Type 85 in place of the whole wheat. Making the BBA Poilane-Style Miche Saturday involved making a larger quantity of liquid levain (what Reinhart calls his "barm") than I needed for the Miche, so I used some leftover levain for the SFCSD.


Once I got all the math done to adjust for the different hydration in the BBA levain, it was all pretty simple.  The mixing, fermenting, dividing, shaping and proofing pretty much followed my previous techniques for this bread. 


The baguettes were proofed on the wondrous linen couche from SFBI, and I’m pretty pleased with the scoring and grigne.  The boule was proofed in a linen-lined banneton.  I tried a different scoring pattern; ok, it ain’t artistic, but it spung.


My main experiment was baking the boule in a cast iron Dutch oven (Lodge 5 quart “Double Dutch Oven”).  I did not preheat the DO, though the oven was pre-heated.  I loaded the loaf on parchment in the lid of the DO.  It didn’t get any color in the first 12 minutes covered, but it sprung some.  Maybe 15 minutes covered would have been better.


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It took almost an hour of total baking time to get the right color and internal temperature. Maybe the longer baking time was due to using a lower shelf in my oven to make room for the DO.


In any case, all four loaves came out well.  The flavor of the baguettes is wonderful, but not noticeably different than with KAF flours.  The malt in the Organic Artisan Baker’s Craft may have added a bit to the dark roan color.


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Here’s the whole formula.


 


San Francisco Country Sourdough (12-12-10 variation)


Yield: Two 750g  Loaves or Three Mini-Baguettes (235g each) and one 800g Loaf


   


Ingredients


LIQUID LEVAIN BUILD


140 grams KAF bread flour


140 grams water


26 grams active starter (75% hydration) 


FINAL DOUGH (66% hydration, including levain)


660 grams   Central Milling Organic Artisan Bakers Craft flour (85.7%)


65 grams  Central Milling Organic Type 85 flour (8.5%)


45 grams   BRM Whole rye flour (5.8%)


456 grams   Water at room temperature (59%)


17 grams   Salt (2.2%)


306     Liquid levain  (40%)


   


Directions


1. LIQUID LEVAIN:  Make the final build 8 to 10 hours before the final mix, and let stand in a covered container at about 70°F.  The levain should be bubbly and gluey.  It can be refrigerated once it has activated; if you refrigerate it, make sure you adjust the water temperature in the final dough to compensate.


2. MIXING: Add all the ingredients to the mixing bowl, including the levain, but not the salt. Mix just until the ingredients are incorporated into a shaggy mass. Correct the hydration as necessary.  Cover the bowl with plastic and let stand for an autolyse phase of 30 to 60 minutes. At the end of the autolyse, sprinkle the salt over the surface of the dough, and finish mixing 5 minutes. The dough should have a medium consistency.  


3. BULK FERMENTATION WITH S&F:  3 hours. Stretch and fold the dough in the bowl twice 30-strokes at 45-minute intervals.  Place dough ball in lightly oiled bowl, and stretch and fold on lightly floured board at 45 minutes.


4. RETARDED BULK FERMENTATION (optional):   After second S&F on board, form dough into ball and then place again in lightly oiled bowl.  Refrigerate 8-20 hours, depending on sourness desired and scheduling convenience.


5. DIVIDING AND SHAPING: Divide the dough into two  pieces (or more for baguettes) and pre-shape.  Let sit on board for 30 minutes, and then shape into boules or batards or baguettes.


6. PROOFING: Approximately 2 to 2 1/2 hours at 72° F. Ready when poke test dictates.  Pre-heat oven to 500 with steam apparatus in place.


 


7. BAKING: With steam, on stone. (or in cast iron Dutch Oven)  Turn oven to 460 °F after steaming (or 475 °F if using DO). Remove steaming apparatus (or DO cover) after 12 minutes. Bake for 35 to 40 minutes total (50-60 minutes if using DO).   Rotate loaves for evenness as necessary.  When done (205 F internal temp), leave loaves on stone with oven door ajar 10 minutes.



Happy Baking.


Glenn

 

ehanner's picture
ehanner

I posted this on the end of Floyd's post on Panettone but I thought better of it getting more readers on its own. I could use some help.

My batch of Panettone smelled heavenly as it baked for nearly 2 hours. I checked every 15 minutes after an hour. i divided the recipe in Floyd's post in half and loaded it in two ornamental paper buckets. It was about 1/4 to 1/3 full. I let them proof for 3.5 hours at around 80F and I did use the osmotolerant yeast. They rose slightly and did dome some where I made a cross cut and plopped a dollop of butter.

I'm pretty sure the reason it took so long to get an internal temp of 185F is that the dough was so dense.

Looking at why it didn't rise well:
I saw on the Italian site that they use only egg yokes. Sooo, I figured that 2 egg yokes would be about the same as 1 whole egg. Later I checked and I see a yoke is around 18g where the entire large egg, minus the shell is closer to 50g. I was a little short of egg product it seems.

Thinking about how the dough felt, I think it may have been a little dry. I added the egg yokes to the booze and whisked them together. I added the butter to the flour and other dry ingredients and broke it up by hand similar to making a pie crust or biscuit. Now I'm thinking maybe I should have added it after the dough was combined and partially developed, similar to a straight brioche.

I just put together a batch of mid level brioche in my old KA mixer to see how it would compare in texture. It is a very nice dough of much better quality than what I did yesterday and I have no doubt it will rise perfectly later today and would be a good base for Panettone with the fruit additions.

I should say that my wife has been noshing all morning at my mistake and thinks I'm nuts. She thinks it tastes great. It's starting to look like the first 2 Lb loaf isn't going to last the day.:>) Yes, I know you are supposed to wait a couple days to cut into it.

Any of you Panettone experts out there, I'd be happy to hear your take on my door stops.

Eric

zoltan szabo's picture
zoltan szabo

Hello to every1!


Hope you guys all ok! I have not posted anything in the past few months now but checked out the blogs almost each day. In main time, I had a busy 5 month to open Glasgow's newst 4* hotel with my executive head chef James Murphy, the Glasgow Grand Central Hotel. Anyway....i dont want you guys to be bored with my story, here is some loafs.


 


The mixed dough.                                      



 A good few hours later in the bannetons.


     


While the sourdough is proov's, I was quickly kneaded a focaccia dough too. I dizzled the dough with confit garlic oil, pesto and then added the tomatoes. Some parts I may pushed the cherry tomatoes in too deep but it was still tasted lovely.


  


The end results. I had the loaf with potted pork and some pickles, recipe here.


 


Happy Baking!


Zoltan

varda's picture
varda

Awhile ago, I tried making Tunisian Flatbread from a sketchy set of instructions, and while the result was delicious it was also a total mess.  I got some extremely helpful comments in the forum, and decided to try again.   This is a lot prettier than last time.   And certainly a quick and easy bread to make if you haven't gotten around to planning the day before.   The loaves are a bit less than 8 inches in diameter and over an inch tall.   I'll serve with lamb this evening for dinner.


 


250g semolina flour


250g bread flour (I used King Arthur All Purpose)


1 tsp salt


2 tsp instant yeast


250 ml warm water


125 ml olive oil


egg yolk for glazing


sesame seeds


Mix flour, water, salt, olive oil, yeast until dough adheres and cleans the bowl - two to four minutes in a stand up mixer at high speed with a dough hook.   Let rise for around an hour until double.   Preheat oven to 400 deg F.  (Around 200 deg C)  Divide and shape into two disks on a baking sheet covered with parchment paper.   Brush with egg yolk.   Sprinkle with sesame seeds.    Bake for 40 minutes.   (I turned down oven to 300 after 25 minutes.)    Other version of this type of bread used all white flour, milk instead of water, and an egg thrown in, but I wanted to try to preserve as much of the taste of my last try before moving on to other variations. 

breadsong's picture
breadsong

Hello, I've gone gingerbread-crazy this year it seems. I decided I wanted to take those flavors and try to get them into a loaf of bread.
Here are the pics (not the greatest photos) (this first loaf made with regular instant yeast):


This was the second batch (6 loaves @ 350g, 2100g total dough, made with osmotolerant yeast):
(I updated my process below, when making this second batch).


Here is my formula, for a 500g loaf:

I mixed the sponge and let it ferment at 80F for 7 hours.
I combined the sponge with the dough water (holding back 12g of dough water, based on the weight of espresso powder, cocoa powder, & the three spices).
(I found a pastry blender worked really well for cutting up the sponge into smaller pieces, then a dough whisk finished dissolving and mixing the sponge into the water.)
I mixed in the honey, molasses and oil, then flour, sugar and yeast.
I let autolyse for 20 minutes, added salt and remaining water.
I folded and worked the dough on the counter, until almost at improved mix.
I kneaded in the espresso powder, cocoa powder, & the three spices, and continued kneading until improved mix.
Bulk ferment at 80F for 2 hours, stretch and fold every 40 minutes.
Divide, preshape, rest 20 minutes, shape, into banneton to proof.
(I found the loaves had a more rounded shape if when I proofed them in the fridge).
Loaves proofed for about 40 minutes.
Floured the top, scored, baked in a 440F oven for 15 minutes.
Took loaf out of oven, brushed top with a bit of water, applied gingerbread man (made with a bit of decorative 'dead' dough).
Baked for another 10 minutes or so, at 420F.

We had some for breakfast this morning...and I was really happy with the flavor. There is some sweetness to this bread and we thought it was good, toasted with butter.

I've got another batch on the go for today, to make as gifts for coworkers.

Happy Christmas baking everyone! from breadsong

Submitted to YeastSpotting, for Susan's Holiday Edition :^)




dstroy's picture
dstroy

This year our daughter turned 6 and she wanted a "cake with rainbows...and also roller skates" because her birthday party was going to be at a skating rink with her friends.


I have seen various pictures of rainbow cakes on the internet for a while now and have been wanting for ages to have an excuse to try it, so I was happy to finally get a chance!



The "recipe" is really simple...it was just a matter of some extra time and lots of cleanup in the kitchen after. But so cool, and there were lots of ooohs and aaaahs from the kids when that first slice came out looking so unexpectedly beautiful!


-----


First, I wanted to start with a simple white cake. All the recipes I was finding in the books we have at home looked a little bit complicated, or they were more yellow cakes rrather than white, but I found a recipe online which I tripled to fit my big tube-pan that was super simple (and turned out to be really really yummy too) The original recipe was for a 9 inch pan but 3 of those worked out to be just perfect for my pan, even allowing for some batter-loss in this process when pouring this stuff into my cake pan.


Super Simple White Cake:


cream together:



  • 3 cups white sugar

  • 3 sticks of butter (1 1/2 cups)


then add:



  • 6 eggs

  • 4-6 teaspoons vanilla extract (honestly I got distracted at this part so it could have been as little as or as much as)


mix the dry ingredients and add to the batter mix:



  • 4 1/2 cups all-purpose flour

  • 5 1/4 teaspoons baking powder


And the original recipe said to mix this in last, but Floyd told me that I was going to burn the gears on his stand mixer if I didn't add the liquid in so I mixed the milk in right away after adding the dry stuff and it worked out just fine.



  • 1 and 1/2 cup milk


OK so now we have the batter - next comes the fun part!


Divide into a bunch of different bowls and color with food coloring. I happened to have a stash of "neon and pastel" color gets on hand as well, from previous decorating projects, so this cake got the entire color spectrum from the rainbow!



 


Next we start pouring our batter, one color at a time, into the well greased tube cake pan - one on top of the next.


 



I wasn't perfect with it - just tried to have some of each color as even as I could get it across the top of the last layer.


When I was done pouring all the different colors, it looked like this:



Next it went into the over at 350 degrees (F). The original recipe had something like 30-40 minutes for a 9 inch cake pan, but since this was tall and more it took more like a little over an hour. I just kept checking it to see when a toothpick came out clean.


The cake came out looking like this: (By the way I have never figured out how to make a cake not crack like this, but *shrug* it's also a great excuse for extra frosting, and we are big fans of the creamcheese frosting so....)



Now the cake needed to cool and I wasn't going to frost it until the morning of the party, so this gave me time to make the roller skates out of marzipan, using some of those color dye gels while I had them out. I learned my lesson from the Lego cake from last years birthday cake for my son so and made sure that there were enough roller skates to give one to each kid:



I made some flowers with the stuff I had left-over too.


Now the next morning I made a big batch of the super delicious cream cheese frosting and instantly took care of any cake-crack blemishes and then piped the rest on for decoration.


(Frosting:


2 packages of 8 oz cream cheese + 2 cups confectioners' powdered sugar


2 packages of 8 oz. cream cheese + 2 cups powdered/confectioner's sugar - whipped with an electric beater until smooth.
Then add 1 cup heavy whipping cream and beat again until you have a spreadable consistency - DO NOT OVERBEAT! (I made butter one time letting that mixer go too long! haha)






Now look at this! Is this not the neatest thing?:



 


 

GSnyde's picture
GSnyde


 


I took a week away from baking last week.  It could have been a visit to the East Coast, or a pulled muscle in my back, or a very unpleasant gut infection.  In fact, it was all three.  But the good news is (1) the absence of discomfort now seems like heaven, (2) I didn’t forget how to bake, and (3) I got the chance today to try the Central Milling “Organic Type 85”  high-extraction flour for the first time.  And I never knew what I’d been miche-ing!


Brother David had a good experience with the same flour (http://www.thefreshloaf.com/node/20962/miche-michel-suas039-quotadvanced-bread-and-pastryquot) which I had scored a few weeks earlier.  David suggested I try the Miche recipe from Peter Reinhart’s A Bread Baker’s Apprentice.  So, I did.


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I hadn’t previously tried any of Reinhart’s sourdoughs.  His Miche method is elaborate (though, I gather, not as elaborate at Suas’).  You make a liquid levain (kinda like a bubbly bowl of superglue).   Then you use it to make a stiff pre-ferment that is refrigerated overnight.  Then you mash it up with flour, water and salt, knead for 15 minutes, ferment three hours, shape in a huge boule, proof for two to three hours and bake with steam.


I departed from Reinart’s method in a few ways—some because of preference, some because of necessity.  First, I used the Organic Type 85 flour instead of sifted whole wheat.  Nicky Giusto at Central Milling had said that this flour is the closest to the flour used by Poilane.  Second, instead of just letting the dough sit for a three hour primary ferment, I did a few stretch and folds. Third, because of the large size of the loaf and the small size of my oven, there wasn’t room for steaming apparatus.  So I tried the stainless-steel bowl method for the first time.  With a 16 quart bowl!  Note the bowl overlaps the stone; I was concerned about this, but I don't think there was too big a shortage of steam.


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Here’s the loaf after the bowl was removed.


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I also got to try the SFBI couche material for the first time, using it to line a big bowl for proofing the loaf.  As David had said, the fabric is like Teflon.  Looking forward to trying it for baguettes tomorrow.


Working with a four-and-half-pound ball of dough was a new experience.  Hand mixing and kneading that quantity of fairly stiff dough was a good workout.  The texture of the dough became silky and airy, and it behaved well.


The bread came out nicely.  The crust is crispy (for now) and the crumb is wonderfully moist and toothsome.  The flavor is delightful—nutty and complex.  I think I will try the Organic Type 85 flour in a 50-50 mix with white flour some time.


This bread was a perfect accompaniment for a chicken stew, and would be great for a BLT or toasted with jam.  I’ve never had a “real” Poilane Miche, but I’m pretty happy with my facsimile.


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And I’d never before baked anything bigger than Tasha (who is rightfully tense since she is not--in theory--allowed on the counter... one of those silly human rules that only applies when they're watching).


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Tomorrow, I’ll use a combination of Central Milling flours in my San Francisco Country Sourdough.  I need to finish before dinner with David who’s coming to town for his next SFBI adventure.


Glenn

 

dmsnyder's picture
dmsnyder


 


 


 


This is the Miche from Peter Reinhart's “The Bread Baker's Apprentice” (BBA). I followed the instructions Reinhart provides, with the following modifications:


 



  1.  I used “Organic Type 85”flour from Central Milling as the high-extraction flour.

  2.  Rather than using 100% high-extraction flour, I substituted 10% Whole Spelt flour in the final dough.

  3.  I did two S &F's at 1 and 2 hours into a 3 1/2 hour bulk fermentation  

  4.  I pre-heated the oven to 500ºF with a baking stone and the oven steaming apparatus recommended by the San Francisco Baking Institute. I bake with steam at 450ºF for 25 minutes, then turned the oven to convection bake, set the temperature to 425ºF and baked for another 40 minutes. (This is a higher effective temperature than Reinhart calls for, because of the convection setting.)


 



 


It produced a boldly baked, high risen loaf with a dark, crackled crust. It has a wonderful aroma.





The crust stayed crunchy as the bread cooled. The crumb was dense, which was not surprising at this hydration level, but it was not as well aerated as I had hoped. The crumb was somewhat chewy, and the flavor was wheaty and moderately sour. There was no grassy-bitter flavor.


Poilâne said that the flavor of his bread was best on the third day after baking. I'm taking some of this loaf to San Francisco for a taste comparison to the Miche that brother Glenn baked today, and we'll see how the flavor develops over a day.


David


Submitted to YeastSpotting


 

louie brown's picture
louie brown

I am glad to be able to add this bake to the experience of others with our new toys, the cast iron combo cookers. I love cast iron so it didn't take much to have me clicking away on Amazon for one of these. It's a terrific piece of cookware that I expect to use for other things as well.


I thought readers might be interested in these results. I began with Hamelman's formula, but, as usual, I went astray, adding at least twice as many seeds and grains as called for. In particular, my wife especially likes toasted sesame seeds and steel cut oats in there. I actually lost track of how much I put into the dough. I was a bit concerned when I saw the volume of the soaker this morning. Nevertheless, I pressed on. I had hydrated about half the flour overnight with all the water, so this morning it only remained to add the rest, along with the liquid levain and the soaker. 


Long story short, I baked the batard naked, using my new favorite steam method, two towels and a brick in a roasting pan, over which boiling water is poured. This gives steady steam for as long as you like. The spring was quite strong, opening even the grigne to another layer, as shown. I may have scored the ear a little too deeply. Some people like it that way.


The loaf on the left was the first in the cooker, cold. The slashes were a bit shallow. The loaf filled out and began to tear from the bottom.


The loaf on the right went into the hot cooker. It was interesting, as they say, getting it in there, but all went well. I had scored this one considerably deeper and it gave a nicer form. 


I put some cornmeal on the bottom of the cooker.


Given the weight and density of these loaves, the spring for all of them was excellent. You can get an idea of this from the crumb shot. They are very nearly 4 inches tall, with a nice profile. I've shown the bottoms of all three for your interest as well.


The batard, baked in the open, was done in about 30 minutes, 15 minutes with steam and 15 without. The boules got the same 15 minutes covered and then 30 minutes uncovered. All three started at 500 degrees and were reduced to 450 convection after uncovering. The crust on the first boule is much softer than that on the second. As to taste, many of you know this bread. Of its kind, it really cant be beat.









 

JoeVa's picture
JoeVa

Un aggiornamento sull'ultimo mese. Dopo il fantastico paesano che potete vedere nel precedente post "Working for Favaglie Bread Baking" ho avuto un paio di settimane senza pane, o meglio di pane ne ho fatto ma è andato direttamente alle galline!

Last month update. After the great country bread you can see in the previous post "Working for Favaglie Bread Baking" I had a couple of weeks without bread, I mean I baked but the bread went directly to the hens!

Il processo è stato totalmente fuori controllo per ben due fine settimana, pane di gomma, veramente pessimo, ma alla fine ho capito cosa non andava ed è ritornato il mio pane, addirittura migliore di prima!

The process was totally out of control for two weekends, gummy bread, so bad, but I finally figured out what was wrong and my lovely bread is still here, even better than before!

Il freddo ed il nuovo lotto di farina sono arrivati in contemporanea ed hanno creato non pochi problemi. E' incredibile quanto la prima lievitazione sia sensibile alla temperatura, anche solo pochi gradi possono fare la differenza.

The cold weather and the new batch of flour arrived at the same time and they got me many problems. It's amazing how the bulk rise is temperature sensitive, even a few degrees can make the difference.

Ho dato la colpa a tutto, dal mugnaio (scusa Fulvio) al lievito ... ma la colpa era soltanto mia, mia e basta!

I blamed everything and everyone from the miller (sorry Fulvio) to the levain ... but the fault was mine!

Ieri ho riproposto il paesano con alcune variazioni, giusto per vedere cosa sarebbe cambiato. Ho provato ad esaltare al massimo l'aroma del frumento. Per fare ciò ho usato un solo lievito naturale liquido su farina bianca (perché più neutro e meno invadente), niente segale, ed ho sostituito un pò dell'ottima base di Buratto (tipo 1) con della Macina (tipo integrale).

Yesterday, I proposed again my country bread with some variations. I tried to bring out the best flavor of the wheat. To do this I used a single liquid levain feed on white bread flour (because it is more neutral and less intrusive), no rye, and I replaced some of the excellent base of Buratto (type 1, T80) with some Macina (whole).

La farina "Macina" (Mulino Marino) è il massimo per chi adora il frumento, è potente ed intensa, niente a che vedere con le altre farine integrali. E' un'integrale scura, non chiara, credo per la presenza nella miscela di grani di varietà caratterizzati da cariosside ambrata scura o rossa.

Macina flour (Mulino Marino) is the best for those who like wheat, it's powerful and intense, nothing to share with the other whole wheat flours. It's a dark whole flour, not clear or whitish, I think because of the presence in the mixture of grains characterized by a variety of caryopsis with dark amber or red color.

     

In sintesi:

  • 15% Manitoba (usata nel lievito liquido) + 25% Macina + 60% Buratto
  • Idratazione 77% (un paio di punti più alta, per compensare il W del nuovo lotto di farina)
  • Temperatura impasto e prima lievitazione 27-28°C
  • Autolisi di 50 minuti (per compensare il P/L un pò più alto del nuovo lotto di farina)
  • Impasto molto breve
Main points:
  • 15% white brea flour (used to feed the liquid levain) + 25% Macina + 60% Buratto
  • 77% hydration (a couple of point upper, to adjust the W of the new batch of flour)
  • Desired Dough and bulk temperature 27-28°C
  • Autolyse 50 minutes (to adjust the higher P/L of the new batch)
  • Very short mix

Inoltre ho migliorato decisamente tutto il processo di lavorazione, la filosofia vincente: fare meno è fare di più.Ho ulteriormente ridotto i tempi di impastamento e migliorato la tecnica di piegatura, nonchè di formatura. Praticamente faccio tutto in ciotola, compresa la formatura, non sporco niente ed il pane è fantastico.

Moreover I improved the overall baking process, the winner philosophy is: less is more. I have further reduced the mixing time and improved the technique of folding, as well as shaping. Basically I do everything in the bowl, even the shaping, all is clean and the bread is fantastic.

     

Non trovo le parole per descrivere quanto sia soffice, leggera, liscia, setosa ed umida la mollica di questi pani. Quando metti la pagnotta in verticale sul tavolo ed il coltello la taglia per metà, rompe il primo strato di crosta e poi affonda nella morbidissima parte centrale tagliandone la mollica. Senza presunzione, ma non ho mai trovato un prodotto di questa tipologia nei panifici qui in Italia, neanche dai migliori amici panettieri il cui pane è certamente buono ma nettamente diverso.

I cannot find the words to describe how soft, light, smooth, silky and moist is the crumb of these breads. When you put the loaf vertically on the table and the knife cuts to the middle, breaks the first layer of crust and then sinks into the soft middle part cutting the crumb. Without being presumptuous I never found this type of product in the Italian bakeries, not even from the best professional bakers friends whose bread is certainly good but clearly different.

       

E questa volta una foto del fondo, dopo che il pane si è raffreddato cantando.

And this time I have a shot of the bottom, after the bread cool down singing.

     

Inoltre, in questi giorni ho avuto modo di leggere "Tartine Bread" di Chad Robertson. Davvero una bella storia! Inoltre ho trovato veramente incredibili quanti punti in comune ci sono tra la mia lavorazione e quella di Chad, dalla scelta delle farina al "lievito giovane", dall'impastamento breve alle caratteristiche desiderate nel prodotto finito. Davvero un bel libro.

Moreover, these days I red "Tartine Bread" by Chad Robertson. Truly a wonderful story! I also found it really amazing how many similarities there are between my work and that of Chad, the choice of flour to the usage of what he define a "young levain", from the short mixing to the desired characteristics in the finished product. A really nice book.

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