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