Quarantine baking. Yesterday/today baguettes.

Start to finish it took about 20 hours. The initial rising for starter/poolish was 14 hours. I let that rise over night(last night). Then after that it’s lot of deflating the dough & letting it proof. Out of the 20 hours total it’s just about 40 minutes of prep & baking.

Illustration for article titled Quarantine baking. Yesterday/today baguettes.
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Illustration for article titled Quarantine baking. Yesterday/today baguettes.

I could have let it ride a little longer before baking, but it turned out well. I might have stood by cutting board when it warm from the oven, & put butter on it. Before I knew it 1 loaf was missing.

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