BAKING BAGUETTE (continued)

The second attempt using the same recipe to make another baguette and other small loaves.

The ingredient: white flour, wholemeal flour, water, poolish, leaven, and salt.

The look of the dough after the final finish of the bulk fermentation.  Followed by shaping and baking the dough.

The Cute Small Loaves

Sliced Baguette

The Baguettes Baked Well.  The scoring spits alright during the baking. Tasted, and was delicious, the crumb was soft and the crust was brittle and crunchy.  It's absolutely superb.

I must say, the baking baguette is the most difficult in all bread baking.

I will rest from now and move on to doing something else.

I am pleased that a friend had a taste of the baguette, I am waiting for the feedback.  Sourdough baguette is not very common in the shops here, in our country town.

Gardening is on the list, it is cold, but the roses needed to be attended and also other plants.

I wish you all are good and well!

Until Next Post

Susy