I attended Ciril Hitz's lecture on Artisan Pastries and Breads at IBIE (International Baking Industry Expo) in Las Vegas last month and have been experimenting with his baguette recipe this week. The épi on the left is a perfect pull-apart bread to share at the dinner table with a smear of brie. I'm trying to work some whole wheat flour into this traditionally all-white-flour bread.
No comments:
Post a Comment