Everyday Breads: Boule and Olive Levain

Here are the breads I make regularly.   All of them are based on sourdough starter, which I keep on the kitchen counter at all times.  Following a basic two-step approach of levain build and final build, it's easy to create boules, levains and whole wheat bread, fresh from the oven. 

Miche to Levain to Baguette: Baking at King Arthur

 I recently spent three days at King Arthur in Norwich, VT., in a professional-level survey of classical French breads. The class was taught by Jeffrey Hamelman of King Arthur, and James MacGuire, a distinguished chef and baker from Montreal. Mr. Hamelman is of course well-known as the director of the Bakery and Bakery Education Center at KA, and the author of Bread: A Baker's Book of Techniques and Recipes. Mr. MacGuire is the past owner of La Boulangerie Passe_Partout in Montreal, and most recently the Technical Editor of Raymond Calvel's book, The Taste of Bread.