RecipeMuncher

I had time during the week-end to make the French Bread - Baguettes for the Bread Baker Apprentice Challenge. These baguettes are made of a pâte fermentée (which improves flavor and structure) that sits in the fridge overnight. The next day your mix your pâte fermentée with flour, salt, yeast and water and after a two hours rest you shape your baguettes. Shaping baguettes was really easy and I enjoyed this process. For my couche I did not have a canvas cloth so I used parchment. After shapi (...)