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!
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1 comment:
As a fellow curmudgeon, I occasionally check in on your blog - I enjoy your writing, and our common interests!
I too share your baguette frustrations, however mine only from an avocational perspective - I'm interested in knowing more about the ideas you picked up from the Modern Baking Mag - any chance you could point a link to that source - or to describe it more specifically?
Many thanks,
drfugawe
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