May 3, 2016 - 9:57am
Today's baking.
Baguettes made using mainly T65 flour from Fenchclick (in the UK) https://www.frenchclick.co.uk/p-4587-farine-de-ble-blanche-bio-t65-1kg.aspx [1] and it is surprising what a difference a new blade in the lame makes - I had been using the same old one for ages.