soup
Here it is sliced up. Not quite the bubbles you’d see in a sour dough, but it does have the nice spongy, moist texture inside and the crackle on the outside.
#bread #baking
T@curiousrobot these are honestly super easy. The dough gets started 12 hours prior and just sits there on the counter doughing and then you dump it onto a bunch of flour, cover it with flour and cut it with a plastic scraper. Set up some parchment on pans, lift the dough, give it a little twist and put it down.
The hard part is literally doing nothing, fussing with the dough lets the air out and you get dense baguette (which I’m told is a bad thing), so you’re kind of stuck with whatever shape lands on the pan.
The hard part is literally doing nothing, fussing with the dough lets the air out and you get dense baguette (which I’m told is a bad thing), so you’re kind of stuck with whatever shape lands on the pan.