The bright lights of Paris, to the southern Mediterranean Coast town of Palermo. Parisian baguette, Filone Rustico con Semola All systems go! Log in or register to post comments The Filone dough. ( Two hrs. In)The no knead 90% hydration ( for all intents and purposes) dough has just about doubled.The low hydration Parisian baguette dough.is looking much less shaggy, after the first of four rubaud fold. Log in or register to post comments Just before the third rubaud fold the Parisian baguette dough has expanded nicely.With just about 60 minutes to go in the Filone bulk the dough is very active and more than doubled in volume. Log in or register to post comments Beginning proofDivide and shape Log in or register to post comments Very satisfying. Log in or register to post comments To compensate for the warm kitchen, I am shaving some time off the bulk ferment.The end game Log in or register to post comments A successful culmination of a full day of baking. My mentor, Allie Boy would be proud! Log in or register to post comments
The Filone dough. ( Two hrs. In)The no knead 90% hydration ( for all intents and purposes) dough has just about doubled.The low hydration Parisian baguette dough.is looking much less shaggy, after the first of four rubaud fold. Log in or register to post comments
Just before the third rubaud fold the Parisian baguette dough has expanded nicely.With just about 60 minutes to go in the Filone bulk the dough is very active and more than doubled in volume. Log in or register to post comments
To compensate for the warm kitchen, I am shaving some time off the bulk ferment.The end game Log in or register to post comments
A successful culmination of a full day of baking. My mentor, Allie Boy would be proud! Log in or register to post comments
The Filone dough. ( Two hrs. In)
The no knead 90% hydration ( for all intents and purposes) dough has just about doubled.
The low hydration Parisian baguette dough.is looking much
less shaggy, after the first of four rubaud fold.
Just before the third rubaud fold the Parisian baguette dough has expanded nicely.
With just about 60 minutes to go in the Filone bulk the dough is very active and more than doubled in volume.
Beginning proof
Divide and shape
Very satisfying.
To compensate for the warm kitchen, I am shaving some time off the bulk ferment.
The end game
A successful culmination of a full day of baking. My mentor, Allie Boy would be proud!