February 27, 2016 - 9:36pm
Baguettes Formulas
Alan, you offered to give me more detail on a variety of formulas for baguettes. I really appreciate this.
As to the 80% hydration baguettes that I made, I had no issue with the dough. I am not sure if it is the flour I have in Canada that absorbs more water or the fact I am working regularly with 78% hydration doughs, but shaping and handling is just fine for me.
Danni