test
Project

2nd attempt at lean dough - Biga method

Project Description

Share a little about the ingredients and techniques used to create this dish/item. Second attempt at baguettes and batards - this time with pate fermentée. What are you most proud of? Definitely got a better crumb than when the dough was made from scratch.

Q&A with Vicky O.

No completed Q&As yet.

Tags