Here are some baguettes I baked in my home oven recently testing out a new lame.

Bread mixed and baked in France. The sliced loaf on the right was mixed using my patented dough technology. Note the well-defined alveolate structure in the bread.

A 2 kilo miche.

These loaves were baked in my home oven.

The well articulated cell structure and irregular crumb of a flavorful baguette. The large holes are called alveoles.

This is the little wood oven we built in our back yard a few summers ago.

A basketfull of baguettes baked by Skip Weisenberger, part of my crew at the Copper Beech Inn.

Looking for a tender sandwich loaf, I experimented with a basic white bread formula. It is amazing how a simple change can make a bread with a fine crumb and the rich aroma and flavor of butter. Using Baker’s Percentage, adding 5% by weight of unsalted butter and sugar to the formula, resulted in this classic sandwich loaf.