I recently bumped into David Dodge outside his Vienna Bakery stall in the market. He described to me a new method of proving he is adopting for one of his loaves the newly named "Pave du Connetable." So named as the loaves mirror the shape of the cobbles in French Lane.
They are beautiful loaves with a fine crumb and a great depth of flavour. All of this is David's adoption of a slowproving technique, 48 hours, at a low temperature.
Trawling through the web to find any articles supporting the notion I came upon this from the New York Times describing a new technique we can all practice. It includes the idea of not kneading which has been supported by Dan Lepard for some time. His blog is a fantastic source for bakers.
Further info is supplied in the Freshloaf blog.
Below is the making of a fine rare beef and coleslaw sandwich with produce bought from Jersey Market.
If you can't be bothered cooking just try Davids loaves at the Vienna Bakery in the market. You won't be disappointed.
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