I've bought some 100% flax linen. So far I've been using old tea towels sprayed with oil and dusted liberally with flour. Should I prepare the crouche for use? I'm not sure.
Thank you
Leon
I wonder if anyone could help or share their ideas on how to keep baguettes shape when they are prooving I use linen but I constantly have to keep adjusting so the dough keeps its shape. The linen is not stiff enough to be able to support the sides of the baguette dough, I did think if I used the proper French Couche used by bakers it might be better?
