Tuesday, December 30, 2008

Modern Baking Magazine

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!