Lean Doughs

Lean doughs, which are made with little or no fat, comprise the world of bagels, baguettes and many other forms of non-rich breads. These breads are made using commercial yeast (instant dry, active dry or baker's yeast) and included techniques such as pre-ferments and "spiking." If you're using a natural starter, please post on the Sourdough Board.

Apr

24

2015

17

Baguettes....

By Wartface

Forums:

Lean Doughs

Now that my mission to create the best Brioche hamburger bun ever has been completed I need a new project to work on. I've decided that my new obsession is going to be perfecting my baguette skills. I have a long way to go. I'm not good at shaping, I'm not good a scoring/docking. However I do have the mixing and baking techniques figured out thanks to Chef Jacob's video.

Yesterday I posted this on the Basic Baguette Video thread...

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