"A" All-purpose flour (I used Lys d'Or) • "A" Natural salt (I used Guérandais salt) • "A" Malt powder (optional) • "B" Water or lukewarm water (I use hard water. Adjust the water temperature depending on the room temperature) • "B" Honey (a mild-flavored type, such as acacia) • "B"Hoshino Natural Leaven Starter • "B"Cinnamon-Scented Caramelized Walnuts • Unsalted cultured butter (or regular unsalted butter) • Granulated sugar (or maple sugar or cinnamon sugar) • "A" All-purpose flour (I used Lys d'Or) • "A" Malt powder (optional) • "A" Natural salt (I used Guérandais salt) •
All-purpose flour • Whole wheat flour • Sugar • Salt • Cinnamon • or more Water • Bread starter (natural leavening) • as much (to taste) Apples (sweetly simmered and chopped to desired sizes) • of a medium sized potato Sweet potatoes • Raisins • Walnuts
- 1 inch slices of stale french bread (doesn't have to be stale but that is what recipe reads) • melted butter • dark brown sugar (lightly packed) • cane syrup • chopped pecans • eggs • milk • heavy cream • cinnamon • nutmeg • vanilla extract • hazelnut liqueur •
French bread flour (or use 80% bread flour to 20% cake flour) • Instant dry yeast • Salt • Malt powder (if you have some) • Water • Sliced bacon • Black pepper