…is ridiculous given the fact that you’re surrounded by really skilled, highly professional bakers. In my neighbourhood, a dozen or so independent boulangers are working night and day to serve you well, producing fantastic baguettes, great pains au levain, boules de campagne, normandines or pains briard, pavés du Marais, you name it. But – try to find a rustic, less refined loaf, something real, gray and not white that goes well with a slice of smoked salmon or what the Germans call Wurst, and you’ll be searching in vain.
Feels like home: freshly baked bread.
What can you do (when in Paris or elsewhere)? Do it yourself. Above, you can see my last masterpiece, finished yesterday, made of spelt flour, yeast, water, some beer (!) and that’s almost it. You’ll find further hints in the recipe section. And you can’t find bread much better than this: it’s yours, it’s romantic, it’s touching, pushing a button somewhere deep inside.
This looks very good, next week I will knock on your door and I hope you will share a slice of bread with me!?!?!?! love from Benny The Baker!
Ullrich
Discovered your blog while looking up the word ‘bobun’ which was mentioned by someone I just interviewed for ‘Serge the Concierge’ (interview not published yet).
We share a linking for Arcimboldo if nothing else.
I wrote a piece about him a while back
Serge
‘The French Guy from New Jersey’
http://www.sergetheconcierge.com
Facebook: sergetheconcierge
Thanks for stopping over here, Serge. I would have liked to attend the Deauville meeting but didn’t make it in the end. Thumbs up for your site. I’ll put it directly in my links selection.
hey ulli,
bread looks great…I will try it when I get some spelt flour. I meant to mention that I’ve been making a similar bread to good effect—here’s the link for the recipe–
http://www.nytimes.com/2006/11/08/dining/081mrex.html
cheers,
carl