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Ann_T

Ann_T

Started a batch of dough Friday night.
1000g at 68% but with just one gram of yeast.
Left out of the counter overnight for a slow, slow rise.
Was ready to start shaping at 4:00 AM.
1764859228_BaguettesOctober2nd20211.thumb.jpg.def4160c951c76076959659d2d5b82fa.jpg
 
Last baguette was out of the oven before 8:00.
This has become my favourite time to bake bread.  I'm always up early, usually by 3:00 AM  and don't have to be at work until 10:00.  
 
 
Ann_T

Ann_T

Started a batch of dough Friday night.
1000g at 68% but with just one gram of yeast.
Left out of the counter overnight for a slow, slow rise.
Was ready to start shaping at 4:00 AM this morning.
1764859228_BaguettesOctober2nd20211.thumb.jpg.def4160c951c76076959659d2d5b82fa.jpg
 
Last baguette was out of the oven before 8:00.
This has become my favourite time to bake bread.  I'm always up early, usually by 3:00 AM  and don't have to be at work until 10:00.  
 
 
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