June 20, 2008 - 12:20am
Maggie Glezer's Acme Bakery Baguette Recipe
This is my latest attempt at Maggie Glezer's Acme baguette recipe. I used scrap dough and poolish as she specifies and the taste was very good. I used K.A. First Clear flour for the scrap dough and K.A. French Style flour for the poolish and dough. Still needs work on shaping technique.
Glezer's Acme baguette recipe dough divided:
Dough divided for 2 baguettes and 1 batard after bulk fermentation
Glezer's Acme baguette recipe primary shaping:
Primary shaping
Glezer's Acme baguette recipe final shaping:
Final shaping
Glezer's Acme baguette recipe 2 baguettes and a batard:
2 baguettes, 1 batard
Glezer's Acme baguette recipe 2 baguettes and a batard