Le Goût du Pain, Raymond Calvel. The French renaissance of bread baking
Following the teachings of Mr. Calvel, I will be attempting to modify this high hydration Bouabsa, baguette formula, to incorporate mechanical mixing. Along with the Autolyse, already used in the formula, the Cavel concept of the improved mixing method will be incorporated. The goal being, minimizing manual labor while controlling oxidation and preserving flavor. Wish me luck!