NY Bakers No-Fail Baguette
Here's my attempt at baking the "No-Fail Baguette" from the NY Bakers website. See the recipe HERE
I switched the recipe up just slightly. I mixed 400 grams of NYBakers Craft Flour Type 550 (which is equivalent to French Type 55 flour) and 100 grams of Bobs Red Mill Organic Whole Wheat. Instead of fresh yeast, I substituted SAF red label instant yeast and I also added about 20 grams of bakers malt powder. As you can see, the results are stupendous and the bread is simply delicious! I'm starting to gain a lot more confidence as my skillset expands. Thanks so much to the Freshloaf community for all of the awesome inspiration!!