Basile Kamir is a legendary Paris-based boulanger I have always wanted to meet. Visiting France a few years ago, I managed to find his bakery. It was August. He was closed. Damn! But I did buy a bread book he wrote, and have been trying some formulas, most recently for his "baguette au levain." I adapted it to the "do nothing method," and increased the hydration a bit. Ultimately the results were good. Tweak, tweak, tweak.
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Hi, I love the look of your baguettes. I have had quite a few successes with the ‘do nothing bread’
I have made a multigrain last week which turned out great and have a fruit and spice loaf sitting on the bench now.
Would you please put your formula the the baguette up. Dying to try it.
Thanks,
Janet
Hi Janet, this is just a formula that uses Yohan Ferrant’s nutritive bread formula, which I have done in several posts.