Sunday, May 6, 2012

A Rainy Saturday

A rainy Saturday gave me a great opportunity to do some baking.  The baguette and batard were made using a mix of dough from the refrigerator and fresh dough.  The fermented dough from the fridge made for a great crumb and excellent crust.  The miche is from St John Valley grains and  the rest from a very simple dough.

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