This just came into my Google feed today! Enjoy! https://share.google/vpIfi3ees9cw6uj9v

On January 10, I joined Skool with the idea of starting this community. To be honest, it was 50/50 whether I would stick around after the 14 day free trial 😂 Then @Tim C joined four days later and @Denise Verdieck and @Susie Buck a couple days after that. At that point I felt committed. 😀 (BTW, I talked with Tim the other day and he's doing great just super busy with the farm store bakery and family life.) Today we're at 50 members who have contributed more than 10,000 posts, comments, and likes. I can't thank you enough for all you've taught me and the way you support each other. This is literally impossible without all of you ❤️ Merci beaucoup!

When you step into a Parisian boulangerie and request your baguette bien cuit, you are literally asking for it to be "well cooked," a preference that signals you value flavor above all else. Pronounced byanh kwee, this term describes a loaf that has been pushed to the very edge of caramelization, resulting in a bold, dark mahogany crust that crackles under pressure and releases a complex, toasted aroma. This tradition is a rebellion against the pale, underbaked loaves that became common during the industrialization of baking; it honors the Maillard reaction, where sugars and amino acids dance in the heat to create a bitter-sweet depth that perfectly offsets the tangy interior of a sourdough. To achieve this, a baker must master the grignage, those strategic scores that allow the bread to expand and darken evenly, while keeping a close eye on the buée, or steam, which ensures the crust remains thin and crisp rather than thick and leathery.

In the heart of the French bakery, farine is the literal word for "flour," the foundational dust from which all life in the kitchen springs. Pronounced fah-reen, this term carries a weight of precision in France that is often missing in English, as it is strictly categorized by "types" based on ash content—the mineral remains left after the grain is burned—which dictates how the sourdough will behave. Historically, the French government began regulating flour types like Type 65 or Type 80 to ensure consistency in the national loaf, a tradition that dates back to the aftermath of the French Revolution when bread was a symbol of equality and public order. For the sourdough baker, understanding your farine is paramount; a high-mineral flour provides more nutrients for your levain, or sourdough starter, while the protein quality determines the strength of the corps, or the "body" of the dough. - - - For more, check out the traditional French grains and flour module in the Bake Like a Boulanger course in the classroom!

Anyone got any recipes they want to share?