Here's something worth a share from a recent finding: Jeffrey Hamelman's six ways baguette. His approach reminded me a bit of Dan Lepard's simple stretch-and-fold process. Anyway,I gave Mr. Hamelman's formula a go, putting together (at 4 in the morning, no less, in...
Baguettes made with levain are on my menu for my microbakery, though quite a small amount ordered compared to sweet breads, I still make an added one for me, my pain quotidien. By lucky chance meeting boulanger and patissiere Gregoire Michaud in New York recently, I...
Sometimes it's better to be behind a trend, especially when it's something to do with food. Let other people do the tasting and wait for you and your taste buds to catch up! Other times, well, don't walk for it, run! Case in point. While walking...
Susan of WildYeast asked for some baguettes, so here, a version of Bouley bakery's mini baguette paysanne. It's a bakery where I worked one summer. This version of their baguette is completely 100% levain and are made to an unorthodox size to fit my home oven,...
I have already described my classes at the San Francisco Bread Institute. You can also find my friends Susan, MC and Shiao-Ping talking about their own classes in great length on each of their blogs. I got a lot of practice in all aspects of baguettery, as well...
Feel free to follow us on social media for the latest news and more inspiration.