While I’ve been sort of mute of late, it’s due primarily to my getting the flu. I haven’t baked, cooked or even made coffee all week. Well, enough is enough. Craving a decent loaf, I refreshed my levain and made three loaves. Or was it four? Whatever, most came out pretty awful. Seems like my levain had caught the same flu. Or just lacked refreshment. But I did have some success reproducing Quentin Berthonneau’s baguettes. The secret was hybrid and a slow bulk 18-hour fermentation.  Imperfect aesthetically but nice crumb and flavor. And now I sit back waiting for spring to inspire!