I just started baking baguettes. My crumb is too dense (photo included). Is this under proofed? Should I lengthen the proofing time and/or use more yeast? Thanks. Log in or register to post comments Yes to at least one of those. Enjoy! Log in or register to post comments What flour did you use? briefly explain the method you used Log in or register to post comments
Yes to at least one of those. Enjoy!
What flour did you use? briefly explain the method you used