May 3, 2016 - 9:57am
Today's baking.
Baguettes made using mainly T65 flour from Fenchclick (in the UK) https://www.frenchclick.co.uk/p-4587-farine-de-ble-blanche-bio-t65-1kg.aspx and it is surprising what a difference a new blade in the lame makes - I had been using the same old one for ages.
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Lovely color, shaping and scoring. Congratulations. And yes, change the blade in the lame holder every 20-30 or so baguettes. If you are using a razor blade, remember that they each have 4 cutting corners to every blade.
alan
Where's is the olive oil. balsamic, Parm and basil? I'm pretty hungry....
Happy baking
Those look great!
Must have been mighty tasty too!
Par Excellence
David