My Seond Bread - Baguette and Epi
Hi. I made these last weekend using BBA's Baguette recipe. Sorry I don't have photos of the crumbs. We ate them before I had the chance to take photos. :) Very tasty!
I need to work on the scoring and would like the crust of the baguette to be more golden like the epi. It's strange because they come from the same batch of dough. I baked the epi after the baguette. Would that have something to do with it, or is it just the shape of the epi that induces the variance in color of the crust?