The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

crunchybaguette's blog

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I baked this hand shaped loaf and a dozen others yesterday in an artisan bread bakery I work for in New Zealand. About 80 in total.



It is made with a cold overnight poolish at 125% of the overall dough weight, receives a fairly decent bulk fermentation and a quality hearth bake.



Love to hear some feedback from bread lovers around the world.





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