Pain Brié is a bread that I've wanted to make for a long time,not usually baked using a natural levain. I opted finally to just do a pre-fermented version. I was pleased with the results. Its crisp crust from a low hydration gives a divine tight white...
Finding a formula recently for "Pain de tradition Française," (traditional French bread), I wondered what exactly that meant. Quite often I peruse this site for pastry and bread baking professionals, and often find formulas calling for "farine...
Miche again? Yup. It's always gonna be in my repertoire. The latest bach is the same formula I got from Bouley's when working there many years ago. Since I always fiddled with it using my standard 100 percent hydrated levain, I thought I'd try out my...
My bread buddy Judd, who lives and bakes bread in France, goes by the name "Captain Batard." His new blog is called The Weekend Loafer. Recently I thought I'd follow some of his creations, and try a version of "Couronne Auvergnate," only...
Since my last olive bread, I decided to give Chad Robertson's Tartine version a try. Lately I've experimented with various feedings, hydration levels ranging from liquid levain to drier 50-80 percent levains. Recently, I settled back to my old stand by...
