Leslie Bartosh, CEC, AAC, FMP

  Part of the weekend bake:  Demi Baguettes in natural light.   #LifeLongLearning #LifeLongTeaching #FamilyFood #Bread #StaffOfLife  As always your questions or comments are welcome.  Until next, Bon Appetit Y'all! Leslie Bartosh

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