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

 

 

 

 

 

 

 

Comments

fotomat1's picture
fotomat1

bread. What are the details of your bake...time,temperature,rise cold ferment??

TigerX's picture
TigerX

Refrigerate the dough for  a night up to  8-12 hours...

dabrownman's picture
dabrownman

Well done and happy baking.

alfanso's picture
alfanso

for a beautiful bake.  I really like the consistency from one to the other.  Also great looking crumb for 65% hydration.

alan

Isand66's picture
Isand66

Beautiful bake!

 

TigerX's picture
TigerX

Thank you for your interest and like...

greenbriel's picture
greenbriel

Impressive crust and crumb!