SFBI Artisan Baking I

SFBI Artisan Bread Baking 1 Days 2 and 3

Baguette, baguettes and MORE baguettes.  We each made 15 a piece.  On Day 2 we experimented with baguettes using straight dough – short mix, improved mix and intensive mixes.  Of the three I liked the improved mix the best as far as flavor intensity and open crumb.  I found the intensive mix crumb to be a bit denser and not as tasty.