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The Wood-Fired Blog


A Pretty Good Baguette

May 09, 2013

I think the biggest lesson learned with this baguette is to be patient and actually use a timer to make sure I give the shaped loaves a final proof of a full 90 minutes — that and planning far enough ahead so that I can give the bread the time it needs and still be ready for dinner.   The dough was not fermented overnight (bad on me). It was... Read More



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