Parisian Baguette *
This formula is primarily used for the typical long, skinny loaf seen in Paris, but it can be made into many other shapes, from breadsticks to rolls
No – Knead Bread
The notion of baking bread without any kneading is not new, but the method received a lot of attention when it appeared in The New York Times on November 8, 2006. The formula given here is an adaptation of Jim Lahey’s version as it was given there.
Biga Whole Wheat Bread *
Many people have problems baking wheat breads, producing loaves that are heavy and dense. This has a lot to do with the nature of whole-wheat flour, because it is relatively low in gluten compared to bread flour.