On Thursday we made baguettes. Mine were actually better this time. A new razor to slash the bread with helps. We made the dough for Ciabatta and Focaccia (same dough), but will actually shape and bake them on Friday.
More Baker's Percentages were discussed and applied. Repetition will help this make sense. I was given the topic of Sourdough Bread to write about. And I need to research bread profiles for my Original Bread Project. I am really looking forward to this one!
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