The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Fromartz Baguettes

jombay's picture

Fromartz Baguettes

Didn't change much from the original formula, except I added about 5% rye and only did single strech n folds.

Took a pic of them cooling with my phone.


Then I decided I wanted to take a pic using my camera 10 mins later. Where did the rest of the loaf go?



Crumb shot.



Flavour is great. I'll definitely be making these again.


ehanner's picture

Very nice!

You have the scoring down. They look great.


Postal Grunt's picture
Postal Grunt

Quality control is a tough job but someone has to do it. Obviously, you are more than up to the task.

weavershouse's picture

Your breads are beautiful. Do you use a mixer or do you make your dough by hand? Thanks.

jombay's picture

These were by hand, although I do use my KA for some types of bread.

Floydm's picture

Nice work.  Those look beautiful.

wally's picture

Nice scoring on a high hydration baguette!