Demi Baguette

These demi baguettes were made using a variation of my regular formula.  My normal recipe uses AP flour.  I typically use King Arthur flours for all my baked items.  This one used their bread flour.  Everything else was the same.  

I like this bread better than my normal demi baguette.  The dough felt better and the caramelization (Maillard effect) of the dough is outstanding.  Overall, I think this is a better product.  I need to repeat this to see if the results are replicable. 

To think, this came out the need to utilize some surplus bread flour.  My normal recipe is a loose adaptation of a “Four Hour Baguette” recipe by Daniel Leader.  This bread is a standard in my kitchen.  I may have a new standard! 

#LifeLongLearning #LifeLongTeaching #FamilyFood #Bread #StaffOfLife



As always your comments or questions are welcome.

Until next time,
Bon Appetit Y'all
Leslie Bartosh

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