so far, this is my best baguette to date. thanks to Jeffrey and James from King Arthur institute (really cool folks!). I have to remember to use a lot less flour and increase the steam. i think lack of steam turned my previous sourdough bake a darker color as suppose to a nice golden brown...i also was suprised by how well the baguettes turned out baking on the baguette pan. i was expecting less volume increase compared to direct hearth baking.
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I have lots to learn .... WTG !
Beautiful. I made Pain à l'Ancienne this weekend and it was/is wonderful. congrats
thank you all. next time im going to up the steam as much as possible.