A Stir The Pots Post

Marco’s Baguettes

by | Mar 10, 2017 | Baguettes, Bread

Recently, my baker friend Marcos Cerutti shared a baguette formula that uses high extraction flour which is a 80-percent milled wheat flour. He told me that it was something he learned from Jeffrey Hamelman. I tried it, going "all-out" on levain and no yeast. The results are pictured below. 






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