What are you baking today?

by From Luxembourg With Loaf

I had the idea to bake baguettes with an even better crumb structure than my previous ones, so I used a Thangzong and increased the hydration to 94%. Unfortunately, this makes the baguettes really hard to handle.

by From Luxembourg With Loaf

My absolute favorite bread recipe. Levain meets poolish. This results in maximum flavor and a wonderful open crumb.

by From Luxembourg With Loaf

A good baguette needs just one thing: time. And this 48-hour baguette is perfect for beginners. The long fermentation gives it a wonderful flavor. Plus, its low hydration makes it ideal for beginners! You absolutely have to try it!