A Stir The Pots Post

Baguettes Gone Wild

by | Mar 17, 2016 | Baguettes, Bread

Here's a version of sourdough baguettes, benefit of Ian Lowe's Dropbox. Besides using his indirect retarding method before, this levain was spiked with a bit of sugar, something I had never considered. What came out? The best tasting and structured baguette I've done so far. The combination of Pivetti weak, as well as stronger protein flour, made for a perfect eggshell crunch and a crumb like satin. Damned if I won't paraphrase Ian's own description again, "The Special K flavor!"

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1 Comment

  1. Esmeralda

    Son preciosas!!!
    Un abrazo,


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