The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

SFBI Artisan Baking I

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SFBI Artisan Baking I Days 2 and 3

January 23, 2013 - 5:05pm -- linder

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. 

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