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Mar 13 • Bread Banter 💬 🥖
Avril Levain (I'll explain ⤵️ )
Hey, hey, you, you, I want to be your dough friend!
I'd like to do something a little different next month, and I'm thinking about doing a bread series. A series on naturally-leavened breads from France.
Avril is French for April, and levain is French for leaven or sourdough. Thus Avril Levain. I know, I know...
What I have in mind is...
Bake Like a Boulanger: Naturally-Leavened Bread in the French Tradition
🇫🇷 Pain au Levain - Classic French Country Bread
🇫🇷 Pain de Campagne - Rustic Bread with White, Whole Wheat and Rye
🇫🇷 Miche - Large 50% Whole Wheat Boule
🇫🇷 Pain aux Noisettes et Figues - Country Bread with Hazelnuts and Figs
I'll bake and provide formulas for each of the above. Along the way, we'll talk about the many French baking terms, French flours, and French techniques. There would be several live events along the way. I'll create a course for this with the formulas, photos, and guidance for everyone to use.
We'd do it in a way that is flexible and fun. Jump in where you're interested, bake as your schedule allows, etc.
And I know what you're thinking. Sourdough is so complicated. And right now you just want to say, "See you later, boy."
But I really think this could be fun, educational, and a great opportunity to improve our baking together.
Let me know what you think in the comments!
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Avril Levain (I'll explain ⤵️ )
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