The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Sourdough BAGET ...

TigerX's picture
TigerX

Sourdough BAGET ...

This is my BAGET ...

 

Recipe:

- 450 gr APF

- 50 gr Whole WF

- 325 gr Water  (%65 Bakery percentage)

-100 gr Starter (%100 Hydration)

- 10 gr Salt

 

 

 

 

 

 

 

janij's picture
janij

Those are beautiful!!

Dave's picture
Dave

Nice Tiger! Beautiful crumb and crust. Thanks for sharing.

Great pictures as well. Love the framing and the text!

Cheers!

TigerX's picture
TigerX

Thank you for your interest and like...