The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


jbaez13's picture
January 15, 2007 - 10:49pm -- jbaez13

Baked some baguettes today using the French Bread formula from BBA. They're great, although a bit salty. Also, I didn't get the hole structure I was looking for, should've let the dough ferment longer.