Hey all. Been a long time. Can one use a baguette recipe dough (eg. Bouabsa) and shape it into a batard without any issues? I assume the bake time and possibly final proof time would be longer?
Hey Dabrowny! It is busy as always! Our summer season only makes our operations a bit busier. Most of our work throughout the year is interior, but yes our exterior work does make us busier
Can't believe it was 2014 Xmas season since my last real bake. Made the odd pizza since then, and the odd dessert, but really no true bread baking. The starter has been asleep in the fridge since. Ahh to be retired dabrowny. I can see you haven't slowed down baking at all in beautiful AZ.
Just bake longer. And yes, probably proof longer too!
Nice to see you posting again. How's the paining business now that summer is over? Must be working inside!
Happy baking
Hey Dabrowny! It is busy as always! Our summer season only makes our operations a bit busier. Most of our work throughout the year is interior, but yes our exterior work does make us busier
Can't believe it was 2014 Xmas season since my last real bake. Made the odd pizza since then, and the odd dessert, but really no true bread baking. The starter has been asleep in the fridge since. Ahh to be retired dabrowny. I can see you haven't slowed down baking at all in beautiful AZ.
Keep baking!
John
you do but it is way better to be retired and dong what you love instead!
What happens if you hate what you do? Bake to dry the tears!