I wanted to do something with the "European-Style" flour that I bought recently from King Arthur Flour, so I've stirred together the starter for this Classic Baguette recipe:
Starter
1/2 cup (4 ounces) cool water
1 cup (4 1/4 ounces) King Arthur Unbleached All-Purpose Flour or Unbleached Bread Flour
1/16 teaspoon instant yeast
It makes a soft dough; now it needs to stand for approx. 14 hours.
I haven't made up my mind yet whether these will be "stuffed" baguettes or the ordinary kind. --Of course, my baguette-shaping skills are pretty rudimentary, so achieving a strong "ordinary" would be an achievement for me!
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