April 29, 2010 - 8:45pm
Fromartz Baguettes
Didn't change much from the original formula, 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.
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Comments
Very nice!
You have the scoring down. They look great.
Eric
Quality control is a tough job but someone has to do it. Obviously, you are more than up to the task.
Your breads are beautiful. Do you use a mixer or do you make your dough by hand? Thanks.
These were by hand, although I do use my KA for some types of bread.
Nice work. Those look beautiful.
Nice scoring on a high hydration baguette!
Larry