Crisp Batard Loaf
15 hour poolish, 20 minute autolyse, 30 minute mix, 3 hour ferment, 3 turns, 15 minute pre-shape, 1 hour post-form. You may not use this info but great bread is universal.
skip to main |
skip to sidebar
CULINARY IDEA LAB CATEGORIES
- 1940's (1)
- 1970's (2)
- 1980's (1)
- 2nd Party Contribution (1)
- Alice Waters (1)
- Anthony Bourdain (2)
- BBQ (1)
- Berkeley (1)
- Bobby Flay (1)
- Bradley Ogden (1)
- Bread (10)
- California (19)
- Chicago (2)
- Cindy Pawlcyn (2)
- Colby Garrelts (2)
- Comfort Food (1)
- Cool (1)
- D.C. (1)
- Dallas (4)
- Daniel Boulud (2)
- David Burke (1)
- David Chang (2)
- Dean Fearing (1)
- Desserts (16)
- Dos Brisas (1)
- Edward Lee (1)
- Elizabeth Falkner (1)
- Eric Ripert (1)
- Experiment (91)
- Fall (4)
- Ferry Market Plaza (1)
- Fish (12)
- Florida (1)
- France (1)
- Gerard Craft (1)
- Hawaii (1)
- Healthy Dining (1)
- Hubert Keller (1)
- Illinois (1)
- Jason Robinson (1)
- Jean George (1)
- Joel Robuchon (1)
- Jonathan Justus (2)
- Jose Andres (2)
- Kansas City (10)
- Kent Rathbun (1)
- Larry Bowen (1)
- Larry Forgione (1)
- Las Vegas (11)
- Laurent Tourondel (1)
- Low Country (5)
- Mario Batali (2)
- Mark Franz (1)
- Mexico (2)
- Michael Mina (1)
- Miscellaneous (5)
- Missouri (5)
- Nancy Oaks (1)
- Nevada (6)
- New York (12)
- Pizza (1)
- Press (5)
- Puerto Rico (3)
- Rick Moonen (1)
- San Francisco (11)
- San Juan (2)
- Science (1)
- Small Plates (14)
- Spain (4)
- Special Events (4)
- Spring (4)
- St. Louis (3)
- Stephan Pyles (1)
- Stephanie Izard (1)
- Strange (7)
- Street Food (2)
- Summer (22)
- Texas (6)
- Thanksgiving (1)
- Thomas Keller (5)
- Todd English (1)
- Tomales bay (1)
- Tutorial (1)
- Winter (9)
- Yountville (2)
Inspirational Reading
Professional Cooking Tools
Welcome to the Culinary Idea Lab, where great food is alive
What do I do, who am I, and what’s the purpose of this culinary diary?
I cook with great passion, that's what I do. I cook, eat, observe, and develop bold flavors. I am in the business of flavor, it's that simple.
I appreciate those who cook and cook well; I'm in pretty good company here.
I am consumed by food; I dream about it, wake up in the middle of the night with thoughts about it, talk, talk and talk some more about it, it's a true love, it's my lifes work.
The never ending search for the perfect meal continues.
Tasty Browsing!
I cook with great passion, that's what I do. I cook, eat, observe, and develop bold flavors. I am in the business of flavor, it's that simple.
I appreciate those who cook and cook well; I'm in pretty good company here.
I am consumed by food; I dream about it, wake up in the middle of the night with thoughts about it, talk, talk and talk some more about it, it's a true love, it's my lifes work.
The never ending search for the perfect meal continues.
Tasty Browsing!
My Favorite Links
- MAD Feed
- FoodSpotting
- Cuisiname
- Ideas In Food
- After Hours with Daniel Boulud - TV
- Diary of a Foodie - TV
- LA Times Food Section
- SF Weekly - SFoodie
- NY Times Dining & Wine Section
- Charlie Palmer
- Chez Pim
- Great Food, A Millennial Perspective
- MeatPaper
- Notes From The Food World - Ruhlman
- TasteSpotting
- The Fat Duck - Heston Blumenthal
- Poly Science
- My Weigh
“IF AT FIRST, THE IDEA IS NOT ABSURD, THEN THERE IS NO HOPE FOR IT"
Albert Einstein
Albert Einstein