This baguette was so good, we had to raise a toast three people at dinner. Philippe Gosselin, for making this kind of bread in the first place in his boulangerie in Paris. Peter Reinhart, for bringing the method to the masses in The Bread Baker’s Apprentice. And me, for baking this particular loaf. Here’s the recipe, which uses a unique approach – a long ferment in the fridge – for a distinctive, sweet, and totally addictive bread. Treat yourself.
In whichthree friends carve out a life and a living in the Rust Belt
Friends and Hammers?