It's been a while since I mixed up my standard white bread flour formula. I decided to march to a different tune a few days ago and try something a bit different.
I started collecting things from the pantry and this is what I arrived at:
The formula:
I've been continuing practicing my baguettes and have progress to report. I've lowered my hydration yet again to 71% and the dough is even easier to shape and more importantly score. While there's still some room for improvement, I was able get some nice ears on the last few loaves.
Hi to everyone on TFL! I've been lurking here for a while, trying to absorb as much information as I can. I finally feel like I have some success worth sharing.
I've been practicing baguettes for some time now and the past few weeks I've been more determined to make small tweaks and hopefully improve the results.
