Finally bought an Emile Henry baguette baker... 1 year twice daily fed sourdough stater (785 g), 245 g H20, 545 g bread flour, 17 g salt... rise at room temp... and viola!
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Baguette
Finally bought an Emile Henry baguette baker... 1 year twice daily fed sourdough stater (785 g), 245 g H20, 545 g bread flour, 17 g salt... rise at room temp... and viola!
I like your style.