April 29, 2010 - 8:45pm
Fromartz Baguettes
Didn't change much from the original formula [1], except I added about 5% rye and only did single strech n folds.
Took a pic of them cooling with my phone.
Then I decided I wanted to take a pic using my camera 10 mins later. Where did the rest of the loaf go?
Crumb shot.
Flavour is great. I'll definitely be making these again.