15 March 2019

new method baguettes

Recently, I’ve got Richard Bertinet’s books Dough and Crumb. In them, he proselytises a Breton method of preparing the dough rather than kneading it. Though it was hard work and a bit tricky to try a new technique, I can’t say that I can taste any difference.

This doesn’t mean that I won’t try again!

#4A3B2D       R74 G59 B45

make a comment

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.