Just wondering if anyone that took the class on baguettes at SFBI would be kind enough to let me know how much yeast was used for the short mix, and the improved mix???? Thanks a lot Rob
I've looked it up from "Bread Baking" - An artisians perspective"
for straight dough baguettes he recommends the following instant yeast quantities:
0,3 % for short mix
0,7 % intensive mix
0,4% improved mix