June 24, 2014 - 6:25am
Baguettes a la Bouabsa
Just wanted to share my results of using the Bouabsa baguette technique. 75% hydration dough with 21 hour cold bulk fermentation. I used King Arthur AP flour.
Just wanted to share my results of using the Bouabsa baguette technique. 75% hydration dough with 21 hour cold bulk fermentation. I used King Arthur AP flour.