Mark, The new bread is amazing! Possibly the best I have ever eaten!!   Thank you so much!
Jordan Kahn, Chef, Vespertine and Red Medicine Restaurants

The videos below  offer some idea of how I work, and of the effort I put into passage of the California Homemade Food Act.
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​Click on this link to view a short video that was a finalist in the Real Food Media Contest.  
Recipe
Also, some bread bakers have been asking for my recipes. Here's my pain levain recipe:

Pagnol Boulanger - Pain Levain - makes four 500-gram loaves. 30% whole grain, 75% hydration 

All measurements in grams
 First Build 
  • AP Flour 27 grams
  •  Whote Grain Flour 10 grams 
  • Water 22 grams
  • Starter 100 grams
Mix all ingredients and let rise at warm room temperature in tightly covered bowl for 4-6 hours.               

Second Build   
  • AP Flour 125 grams
  • Whole Grain Flour 20 grams
  • Water 87  grams
 Add ingredients to First Build and let rise at warm room temperature in tightly covered bowl for 10-12 hours (overnight). 

Dough   
  •  AP Flour 794 grams
  •  Whole Grain Flour 387 grams
  •  Water 922 grams
  • Salt 25 grams
Mix flours and salt. Add water. Mix well. Let hydrate for 20 minutes (autolyse). Add Second Build. Mix. Primary (bulk) fermentation -  three hours at warm room temperature, stretching and folding twice at one-hour intervals. Cut, weigh, preshape, rest for 15 minutes, and then shape. Secondary fermentation (as loaves) - overnight at about 40 degrees or about 30 - 60 minutes at room temperature. Bake at 550 degrees, with steam, for about 20-25 minutes, turning to brown evenly, as necessary.
  1. Total 2527  grams
  2. Evaporation 420 grams
  3. Yield -2108 grams
  4. Yield - 5 lbs