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Ann_T

Ann_T

I didn't have any doughs in the fridge and I wanted to bake so,
I made my regular yeast baguette dough and instead of just a gram or two of yeast and a long cold fermentation, I increased the yeast. Reminded me of the Julia Child's baguette recipe I use to make years ago.
Dough was started at 3:00 AM and the last baguette came out of the oven just after 8:00 AM.
image.thumb.png.9d430fc68722f82c868dcf16e6dd5afa.png
 
Four baguettes at 215g each. 500g flour at 70% hydration. 
image.thumb.png.ea8e70a01ba90c1df4c05bf6b9d46433.png
Even some shine on the crumb. Not bad for a 5 hour dough.
Ann_T

Ann_T

I didn't have any doughs in the fridge and I wanted to bake so,
I made my regular yeast baguette dough and instead of just a gram or two of yeast and a long cold fermentation, I increased the yeast. Reminded me of the Julia Child's baguette recipe I use to make years ago.
Dough was started at 3:00 AM and the last baguette came out of the oven just after 8:00 AM.
image.thumb.png.9d430fc68722f82c868dcf16e6dd5afa.png
 
Four baguettes at 215g each.
image.thumb.png.ea8e70a01ba90c1df4c05bf6b9d46433.png
Even some shine on the crumb. Not bad for a 5 hour dough.
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