November 21, 2018 - 3:14pm
Hamelman’s Baguette with Pâté Fermentée
These are such fun I can’t believe I never made them before! I substituted about 15% milled and sifted hard white wheat for part of the bread flour and increased the hydration accordingly.
Happy Thanksgiving everyone!
-Brad
Comments
You have done a nice job there Brad
Thank you Derek, they are both fun to make and fun to serve and eat. And it’s easier than shaping dinner rolls, too.
-Brad