Share a little about the ingredients and techniques used to create this dish/item. Unbleached, All-Purpose Flour, 567 g Salt, 11g Instant yeast, 1tsp Water, 385g Mat w/ bowl Oil Improvised couche for my large boule What are you most proud of? The crumb! It's the first time I've been able to get those great artisan holes. I know that it must be the stretch and fold method. It's the easiest method I've ever used making bread. If you're interested in baking bread, this is the class for you. (Translation: If I can get these results, anybody can.) What advice would you give someone starting this project? Watch the lesson.
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