March 1, 2015 - 10:24am
Sourdough BAGET ...
This is my BAGET ...
Recipe:
- 450 gr APF
- 50 gr Whole WF
- 325 gr Water (%65 Bakery percentage)
-100 gr Starter (%100 Hydration)
- 10 gr Salt
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This is my BAGET ...
Recipe:
- 450 gr APF
- 50 gr Whole WF
- 325 gr Water (%65 Bakery percentage)
-100 gr Starter (%100 Hydration)
- 10 gr Salt
Those are beautiful!!
Nice Tiger! Beautiful crumb and crust. Thanks for sharing.
Great pictures as well. Love the framing and the text!
Cheers!
Thank you for your interest and like...