Pain au cèrèales– multigrain
Pain au cereales or multigrain bread offers the best of all worlds - the healthfulness of whole grains, the sweetness of honey and the sourness of wheat levain.
1. After mixing, bulk ferment the dough for 90 minutes. Divide it into 26-oz. pieces.
advertisement
Do you have one of the best retail bakeries in the nation or would like to nominate someone who does? If so, submit your application for Modern Baking's 2012 Retail Bakery of the Year. Applicants will be judged on management systems, product quality, training programs, merchandising and marketing plans, sales and industry service. The winner will be featured in Modern Baking magazine. Applications for the 2012 Retail Bakery of the Year must be received by May 30. Click here for the application.
The Baking Blog
 |
 |
Katie Martin |
Maggie Hennessy |
Check out The Baking Blog for Modern Baking editors' posts from the recent Euorpain and Atlantic Bakery Expo shows.
Find new equipment, ingredients and supplies for your retail, in-store, foodservice or specialty wholesale bakery while keeping up with the latest contact information, product lines and services for your business.
View the home page here
The Baking eNewsletters |
| Read the latest news, hottest trends and brightest ideas that affect the wholesale and retail baking industries. View the archives |
