Favoreats
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INGREDIENTS
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baguette & bâtard
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voila! just baked bâtard :-)
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i was going to make the baguettes as usual
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after the bulk fermentation
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even though i really really like the round
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firs : i have been focusing on baguette so that i didn't even think the bâtard since today
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second : i was no ready to commit myself to scoring one long slash
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it is a kind of “big event” to me
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baguette & bâtard
☞ please have a look at my baguette summary as of
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based on anis bouabsa's baguette
287 4/5 gs
flour
259/500 g
active yeast
215 4/5 gs
water
5 9/50 gs
salt
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kitchen blog
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home
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me
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contact
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gallery
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translation
2013 1/11
posted by 4akitchenblog on · 4 comments
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i wish you could smell what i smell right now
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i was not planning to bake the bâtard this morning
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honestly speaking
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why
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well…
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i know
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nobody knows and nobody cares whether i will be able to score on the bâtard
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but…
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if you don't decide when is the right day
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you know what? it is like a driving a car! you really need to make a commitment to do it
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anyway
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i feel like i've passed an important exam today
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submitting this post to yeastspotting
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formula
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