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French Baking
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Types of French Bread and How They Differ
A plain-spoken guide to the main types of French bread: the baguette family, country loaves, rye and wholemeal breads, fougasse…
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Poolish or Levain: Choosing a Pre-Ferment
Poolish uses a pinch of commercial yeast for mild, wheaty bread; levain uses your starter for sourdough tang. Compare timing,…
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Pain de Campagne: Country Bread Method
A practical pain de campagne recipe: build a rye and whole wheat levain, rest the dough overnight in the fridge,…
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Baking a Baguette in a Home Oven
A practical walk through baking a baguette in a home oven: hydration, the overnight rest, shaping, scoring, steam and cooling,…
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T55 Flour: What It Is and What to Substitute
What French flour type 55 means, how it compares with T45, T65 and T80, and how to replace it with…
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Fougasse: Provençal Leaf-Shaped Bread
Learn how to make fougasse, the leaf-shaped bread of Provence, with an olive-oil dough, wide slashes, a hot oven and…
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Croissant Lamination: Folding Butter into Dough
A practical guide to croissant lamination: preparing the butter block, locking it into yeasted dough, folding, resting and fixing common…
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Brioche from Scratch: Rich, Buttery Dough
A step-by-step butter brioche recipe with ingredient weights, the butter and kneading choices that matter, the overnight chill, and how…