Pumpkin Apple Bread from Gourmet Magazine and A Chow Life.
For him, it will be a long day. The early-morning batch is the first of many, and while a second shift of bakers will take over at noon, Gerard will stay until closing time, around six. He’ll drive home to Menerbes, have dinner with his family, get to bed around ten, and be up again at three the next morning. I ask him how he does it. “You get used to it,” he says. But I think there’s more to it than that. I think you have the have baker’s genes.
Peter Mayle (& Gerard Auzet) in Confessions of a French Baker
yesterday’s third ever loaf of sourdough was a flop - in part because not enough liquid, but in part because my brotform sticks no matter what. I am ordering a liner, and maybe whilst I’m there a ceramic baking cloche. great prices from these guys…
today’s 4th loaf, however, is almost out of the oven, and looking quite perfect.