So, I spend a week in Paris and suddenly I'm an expert on la baguette? Well, truth be told I've been trying to make these little long loaves for about a decade and thanks to soon-to-be-launched Afar magazine, I got the chance to take my technique to a new level by working at boulangerie Arnaud Delmontel in the 9th in Paris.
Then my friend Tim Carmen, a food writer here in D.C., was intrigued so we held a clinic. He did a good job at making the loaves as he recounts in this blog posting at Young & Hungry and in the pictures he posted.
OK, now I know I've talked about posting more bread recipes on ChewsWise, but breadmaking is less about a "recipe" than it is about technique. And technique is the toughest thing to describe, though I'll give a hint: Time is the most important ingredient. The dough we worked with was rising 36 hours old by the time we shaped the loaves. But I promise I'll give more details as soon as I can.
- Samuel Fromartz
Way to go Sam! The FBC! I love it. Denise
Posted by: denise young | April 09, 2009 at 03:55 AM
You are right, it is really more about the technique than the recipe. I've recently started baking bread and I really like the book, Whole Grain Breads by Peter Reinhart http://is.gd/rAt2
Posted by: Joe Lencioni | April 09, 2009 at 08:58 AM
Hi Sam,
The French bread looks wonderful and I'd love the recipee. But, I have more and more friends who have gone gluten free due to various medical problems. Do you have any ideas for wheat free breads or could you investigate the subject.
Tina
Posted by: Tina | April 09, 2009 at 09:22 PM