The rose baguette
These days I've been trying hard to my baguettes. (still working on it...)
a few days ago, I got an idea to add a little beauty and fragrant to the dough--- the dried rosebuds from the rosebuds tea... For the flour, I just randomly mix what I have in hand. The smell of the rose baguette is so beautiful when it's baking and after it's done^^~.
poolish: (room temp. 12-16 hours)
200.5g of organic artisan breakers craft plus malted flour + 100 T55
yeast 1/8 tsp
200g of organic artisan breakers craft plus malted flour
100.5 of T55
and all the poolish
baking time : 25 mins on the stone at 550f for 3 mins with hot water steam and drop to 460f for another 22 mins.