the Victorian side of baking.
Traditional breads are loaded with flavor due to the coarse crumb. Large pockets in the interior of the loaf help promote the wheat flavor by allowing the evaporation of water out of the loaf while baking. The flavor is intensified when the proteins are more fully roasted. The boule and baguettes pictured above were created using the lean dough, poolish method. The stripes on the boule are the markings from the banneton used to shape the loaf.