Whole Wheat Pecan Demi-Baguettes

The book says that this bread was created specifically to complement roast turkey. The dough has brown butter and brown sugar, but no starter. It relies only on commercial yeast for leavening, the first to do so in this chapter. The result is a dense, sweet dough, studded with pecans. It has a rich and wholesome flavor perfect for a turkey sandwich.

Pain Rustique

This bread is very similar to last week's bread, pain palladin. The only difference is the ratio of flour to starter, and the omission of olive oil. They are free-formed, with no shaping. According to the book, this is the bread served at the French Laundry. So even if we can't get a reservation, we can still enjoy this tasty bread at home.

Pain Palladin

This bread was named after the famed chef, Jean-Louis Palladin, the youngest chef to have won two Michelin stars at the time. It's a simple, rustic bread, loosely shaped. Its cousin, which we bake next week, is Pain Rustique, and they are very similar. The only difference being the addition of olive oil and a longer fermentation time for the pain palladin. This bread is best enjoyed as an accompaniment to heartier foods, as it's rather subtle in flavor. Toasted and smeared with avocado and a drizzle of olive oil would be perfect!