baguette

This baguette recipe uses baker's yeast and is influenced by the method used by Anis Bouabsa, winner of the 2008 Best Baguette in Paris contest. commonwealth login In an interview, Anis mentioned using baguette dough that has 75% hydration (meaning the ratio of water to flour), very little yeast, hardly kneaded, folded three times in one hour then placed in the . anu agarwal