For such a seemingly generic and institutional magazine, I've gotten more excellent ideas from this publication than any other. Just recently, in fact, when I was ready to give up on my baguettes after more than five years of struggle to perfect them, Modern Baking mentioned in passing baguettes with three pre-ferments. I tried it, and the battle was over.
Liquid levain, poolish, and pate fermente, along with an autolyze, proof on linen, and an overnight retard have my customers reminiscing about Paris!
Tuesday, December 30, 2008
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