I don't post on bread as soften as I should. When I saw this baguette I realized it was about time I did.
We make our baguettes with a more traditional method. In other words we use a natural levain as a pre-ferment, not a poolish. No disrespect to poolish, but it doesn't have much depth of flavor and bread made with it stales pretty quickly (think eight to ten hours after baking), while a baguette with levain lasts longer due to its acidity. The color, aroma, texture and complexity of flavor of a rustic baguette has no comparison.
Dear Mr. Mygoya:
ReplyDeleteIn deed, it is beautiful, especially the scoring!
Would you please share some tips on achieving such a spectacular baguette scoring?
What's the overall dough hydration and levain hydration? What's the % of pre-fermented flour in this formula?
Thank you.