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The Wood-Fired Blog

sourdough baguette

Next, a Sourdough Baguette

May 19, 2013

  I started my sourdough baguette around noon to give the dough time to develop, and went with 100% AP flour and hydration of 70%+ — I’m not really sure exactly what it was, but it was too high. My dough didn’t have enough structure to proof in baguette shape without sagging sideways. It might have been too much water and it might have been the flour. You can see... Read More

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