Dictionnaire Universal Du Pain is a reference book of bread. When I recieved my copy of this Homeric work, I straight away went to visiting the formulas. Low and behold, there were names of bakers I recognized. But one in particular stood out; Franck Debieu, whose boulangerie, L’Etoile du Berger, I had visited in Sceaux last August. So I decided to try making a formula from one of his breads known as Pain du Berger. The first attempt wasn’t too bad, and now back to the book!
Jeremy, that is a great boulangerie. I went there too! Marvelous breads.
That bread looks amazing. I assume it’s sourdough? I’m gonna have to keep trying to get those air bubbles..