Wednesday, February 02, 2011

Baguettes Made With AP and Cake Flour

These came up much lighter, and the crust did crackle a bit. I followed the advice at The Fresh Loaf, and left the bread in the turned-off oven for five minutes to finish venting. That really seemed to help with the crackling effect.

The loaves have a sponge made from sourdough starter, bread flour and water, then the final loaf is salt, sugar, and the Cake and AP flours. An interesting bread-still not exactly what I'm aiming for (and they took almost three days to complete) but closer.

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