Share a little about the ingredients and techniques used to create this dish/item. I had to change the recipe a little because of the altitude and how dry things are. I used 16 oz bread flour and 1 3/4 oz whole wheat flour and 2 tsp yeast. Reduced the temp by 25°. Because I used less flour, I had less dough so I kept 16 oz dough for a pâte fermentée and made one "large" baguette with the remaining dough. Since I was only making one, I could put it diagonally on my stone to bake. The crust was good, but the crumb was pretty tight and uniform. The flavor--amazing!
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