This recipe is based on my experience in Paris with the Liberté bakers. The bread has a wheaty, clean flavor. Because it is made with yeast rather than sourdough, it is wonderfully mild, with a gentle sweetness from the grain.
This recipe is based on my experience in Paris with the Liberté bakers. The bread has a wheaty, clean flavor. Because it is made with yeast rather than sourdough, it is wonderfully mild, with a gentle sweetness from the grain.
1 hr 30 min prep, 2 hr–3 wk chill, 20–30 min bake
Makes 6 or 12 scones, about 90 grams (3.2 ounces) each
1 hr 30 min prep, 2 hr–3 wk chill, 20–30 min bake
Makes 6 or 12 scones, about 90 grams (3.2 ounces) each
30 minutes hands-on, 1 hr 45 min bulk, 30–40 min final proof, 35 minute bake
Two 473-gram loaves
4½ hours hands-on, 24-hour cold retard, 23–27 minute bake
Makes 3 baguettes, about 220 g each
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