10% Semola Rimacinata baguettes
Well batch 4 and I couldn’t be happier. Snap crackle pop! Gorgeous color crust and grine all along the slash. I’m using a single edge razor blade and being intentional instead of the fraidy cat I used to be. It’s also making sure to not let these loaves proof longer than 45 min. I remove the dough from the fridge immediately divide and pre shape and only rest a few minutes and shape right to couche.