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.