Bouchon Bakery
Tags: whole wheat bread flour unbleached AP flour whole grain rye flour
Recipe Reviews
Zosia from Toronto, ON
Excellent bread, excellent instructions (in the sections preceding the bread recipes).
I didn’t have all of the equipment called for in the recipe – no peels, definitely no hotel pan filled with river rocks and metal chain to create steam – but still managed to make this bread without much difficulty. It called for a soaker and a levain (sourdough starter) and had reasonable fermentation and proofing times and a short baking time. The bâtards were on the small side so next time I’ll make only 1 large.
This was a really fantastic bread…..nutty and wholesome but with a very light texture.
Login or register to add your own review of this recipe.