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Fig, Walnut and Fennel Seed Baguettes

Fig, Walnut and Fennel Seed Baguettes

What bread is more classic and more French than the baguette? This recipe from The Fundamental Techniques of Classic Bread Baking is simple, really. Just flour, water, yeast, and salt. But with bread baking, ingredients are sometimes less important than technique. Take the same ingredients, even in the same quantities, and if you handle them in a different way, you'll end up with a completely different bread.

The Fundamental Techniques of Classic Bread Baking's Poolish Baguettes

What bread is more classic and more French than the baguette? This recipe from The Fundamental Techniques of Classic Bread Baking is simple, really. Just flour, water, yeast, and salt. But with bread baking, ingredients are sometimes less important than technique. Take the same ingredients, even in the same quantities, and if you handle them in a different way, you'll end up with a completely different bread.

Baking Glossary - SOME BREAD BAKING DEFINITIONS TO HELP YOU ON YOUR ARTISAN WAY

Baking Glossary - SOME BREAD BAKING DEFINITIONS TO HELP YOU ON YOUR ARTISAN WAY

My own artisan bread with whey (or use water) ... so good! http://www.quick-german-recipes.com/artisan-bread-recipe.html

Easy Artisan Bread Recipe baked Just like Oma ✔️ ❤️

My own artisan bread with whey (or use water) ... so good! http://www.quick-german-recipes.com/artisan-bread-recipe.html

French Bread - Slow fermentation with a wet pre-ferment (poolish)

French Bread - Slow fermentation with a wet pre-ferment (poolish)

European-Style Hearth Bread: King Arthur Flour - recommended by a dear friend from church (mm)

European-Style Hearth Bread: King Arthur Flour - recommended by a dear friend from church (mm)

Here is one of the most popular recipes The Times has ever published, courtesy of Jim Lahey, owner of Sullivan Street Bakery. It requires no kneading. It uses no special ingredients, equipment or techniques. And it takes very little effort — only time. (Photo: The New York Times)

No-Knead Bread

Here is one of the most popular recipes The Times has ever published, courtesy of Jim Lahey, owner of Sullivan Street Bakery. It requires no kneading. It uses no special ingredients, equipment or techniques. And it takes very little effort — only time. (Photo: The New York Times)

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