chefjlin
Veteran
- Joined
- 15 Nov 2014
- Local time
- 2:25 AM
- Messages
- 21
What are some of your recipes for making a baguette? What flours do you use? I would like to try some variety for making my bread.
I use all purpose flour with 75% hydration for my dough and let it cold ferment in the fridge for 24 hours. I then bake it at 230 C with steam.
I use all purpose flour with 75% hydration for my dough and let it cold ferment in the fridge for 24 hours. I then bake it at 230 C with steam.