(I understand these are slightly bien cuie, thats just how the owners prefer them :P)
95% Moul-Bie Campaillette T65 Flour
5% Wholemeal Rye
78% Water
2% Salt
0.8% Yeast
Autolyse 45min
Mix 8.5min slow/4min fast
(Add an extra 10% water as a Bassinage during fast mixing)
Bulk proof 16hr at 4c overnight
Divide into 380g parcels and let rest 45min
Shape apprêt à cuire onto couches and let proof for 1-1.5 hours at room temp
230c for 21 minutes
by felhaunter
13 Comments
My eyes are burning
Looks like gold to me.
I appreciate the nsfw tag
A French in disguise?
Why was it rated 18+?
Bravo!
amazing
Only bien cuite baguettes are real baguettes. That looks great
I can feel it cutting my mouth open… in the best way
It’s 1.2 mm too wide and 4 mm too short. This would get your business fined and possibly closed down in France if the regulators tested that bread. 0/10. Good effort, though. /s
This goes hard
#crumbshot