KampKrug

[photopress:batch_3_a_w_overnight_retard__2_.JPG,thumb,thumb] [photopress:batch_3_b__2_.JPG,thumb,thumb] if you’ve been following the baguette baking saga, then you’ll be happy to know this is the final post on this topic for a little while! i’ve retired the baking stuff for the week at least the final round of baguettes came out nearly perfect – i retarded the dough overnight to give it a long rise, developing the gluten structure and taste in the process. i’m always eager to cut into the loaves to see what developed inside – it’s like Christmas each time! i was delighted to find lacy, irregular holes and a crisp crust. my neighbors really enjoyed it and their compliments brightened my day – all my bread tastes the same to me after so many samples. so here are a few pictures – tough lighting since it was night by the time i had a chance to snap these.