This is my first post in this forum. I have been following it silently for quite a while and I was impressed with the quality of bread other forum members post here. I also recently bough a Kenwood Major KM020 and I wanted to try it out with a baguette dough.
While I have been living in Dublin for more than 10 years, I am originally from Italy, where there is a long artisan bread tradition, which means I am kind of found of good bread.
I followed the Hamelmann baguette with poolish recipe , with a final round shape