Pain Baloise (Baseler brot) comes from my sister's region of Switzerland. While visiting her a few summer's ago, I enjoyed a loaf baked by our friend Daniel. It's made with a half-white flour known as "Bise" Feeling nostalgic, I...
I had some kalamata olives that seemed a bit flaccid in their brine, so I opted to add them in a fairly standard white wheat-levain and a tapenade. More on that in another post. Anyway, though sometimes overwhelming, these olives were great.
My latest loaf is a rendition of Thierry Delabre's "Indecent loaf. For background, visiting Paris last Thanksgiving, I had the chance to hang out with Thierry while he baked. His newest named loaf is a heritage grain flour bread. Seeing it on...
Miche, the classic round loaves of bold, brown, crusty bread. I’ve a certain affinity to classic French country breads, something to slice for tartines, crumble into a soup or slather with butter and jam. Here are some of the recent miche bakes of the last few...
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...
