sweet (& savory) morning buns with chef April Bloomfield & Tartine and The Amazing Art of Bread Baking in Tajikistan.
The combine harvester is let loose on the waving wheat, and the collected grain is ground between the miller’s old stones. From the farm and the traditional English mill we follow the flour to the bakery. After the addition of water, salt, fat and yeast, the baker’s magic transforms the dough into beautiful golden bread with which to fill his shop window … and his many happy customers.
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