Archive for September 16th, 2009
• September 16, 2009 •
8 Comments
Posted in All about Pastry and Desserts, Pastry and Desserts in France
Tags: autolyse, autolysis, autolyze, baguette a l'ancienne, big holes in bread, delayed cold fermentation, enzymatic action on bread, enzymes, Gluten, Peter Reinhardt, Pont Neuf, Raymond Calvel
