I made a second batch of Baguettes DeTradition which were ready for delivery by 10 am for my regular taste testers. The recipe I use is from Jeffrey Hamelman book ‘Bread’, A Baker’s book of Techniques and Recipes, I scaled the recipe to make 4 x 340 g baguettes (weight before baking). I used ARW untreated hard white wheat flour, water, sea salt and cake yeast (fresh yeast). I included more pictures to show how I prepare the baguettes. I like using the cylinder pre-shaping and letter folding for shaping of the baguettes.
2 Likes