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The Wood-Fired Blog

Baguette à l'ancienne

May 20, 2012

From William Alexander, author of 52 Loaves. I hate to burst anyone’s fantasies, but the typical baguette in a Parisian bakery, that very symbol of French cuisine, simply isn’t very good, made quickly by machine, from pumped-up flour. If you ask for a baguette à l’ancienne, however, you might pay a little more, but get an artisan baguette, made slowly, with a wild-yeast starter. This is my own interpretation of... Read More



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