Finally… a light, soft loaf with a chewy, thin crust. I’ve had a few really successful baguettes, but never Pan Boule, or round loaf.
This loaf was made with
1 part barley flour
1 part stone ground wheat flour
2 part unbleached all purpose flour
to appx 1c proofed yeast (1c warm water to .25oz yeast)
0 replies on “Striving for the perfect loaf….”
OMG! I can’t belive you didn’t save me a piece of THAT!!!!