because then it doesn't feel like work, does it? Three months of working with Chef Frederic Deshayes of @do_main_bakery , and I am still learning new things everyday. Today, he showed off his trial of sour dough breads in the pastry kitchen - he's testing longer fermentation timing and how that affects longevity of the breads etc. He checks on their lifespan by feel and by sniffing the breads. I call this the 'escargot looking bread'. After last Sunday's piece in The Sunday Times, he said the sour dough was sold out one hour after opening; by 9am. Since his passion is in sharing classic French style breads, this has been the perfect fuel for more bread experiments in the kitchen. #domainbakery #bread #eatsg #mianbao #fredericdeshayes #burpple