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I agree with Lisa re 'cool or refrigerat

Misc.


ion in making great baguettes. We've been on a foccacia kick ... and I THINK I'm getting close! I use my sourdough starter - and make a very wet dough in the machine - then cover it for 12 - 16 hours in refrigerator; take out and shape and then refrigerate again 4 - 6 hours; then take out and let it rise (takes awhile as its cold) .... but it has nice airy holes and that great chewy texture.

I do something rather similar with my baguettes. Neither are just the way I want them yet -- but they're coming along.

I also recommend a baking stone in the oven that you preheat for at least 30 minutes; and (for baguettes) using the shaped baguette pans with perforations. Also the spritzing of the oven the first 5 to 10 minutes.

Don't think we'll ever get as good as those great bakeries with their wonderful oven .... but this is near heaven.


MsgID: 023822
Shared by: Shirl
In reply to: Awesome Baguettes
Board: All Baking at Recipelink.com
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