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Baking log: French baguette

My first attempt to the The Bread Baker’s Apprentice’s French style baguette Screwed up in the inconsistent scoring, made it too large, didn’t fit on my stone, had to use a cookie sheet. That probably influenced the heat in the oven and a baguette didn’t spring as much.

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Crust and crumb are good:

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I can’t believe I’m out of butter.


Written by Vinicius Baggio Fuentes, who works in tech in NY and loves being in the kitchen in the remaining time. Twitter Instagram