Amber waves of grain. A baguette year in review
These were a few of my favorite things
Whole Wheat Fig-Pecan with 75% hydration mixed flour Levain
Hamelman Olive with 125% hydration Rye Levain
SFBI Pain au Levain with caraway seeds, cornstarch glaze and 75% hydration mixed flour Levain
Hamelman Sesame Semolina with with 125% hydration Rye Levain
Hamelman Pain au Levain with 2 starters, stiff and liquid Levains
Hamelman Pain au Levain with Whole Wheat and 61% hydration stiff Levain
Forkish Field Blend #2 with 75% hydration mixed flour Levain
Forkish Artisan Bakery Style Country Blonde with 75% hydration mixed flour Levain
Snyder Pugliese Capriccioso with 75% hydration mixed flour Levain
SJSD with 100% hydration mixed flour Levain
son of SJSD with 75% hydration mixed flour Levain
Sesame Semolina Capriccioso with 50% hydration mixed flour Levain
Rye with caraway seeds, cornstarch glaze and 100% Rye Levain
And then, there were the batards. Maybe another day...
Happy New Year, alan