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- Jul 24, 2013
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My first attempt of baking a baguette looked like a bloomer!! Several attempts later, I now have a perfobake baguette tray and the shapes that are appearing are just want I want. However, I probably now need to work on a slightly better recipe.
I am currently working with 4 cups plain flour, 1 teaspoon dry yeast, 2 cups warm water, 2 teaspooons salt. I am in the UK so have adapted the original recipe accordingly. Don't get me wrong, this does make us 3 lovely baguettes but I'm looking to experiment to get something even better.
So, anyone willing to share their secrets?
I am currently working with 4 cups plain flour, 1 teaspoon dry yeast, 2 cups warm water, 2 teaspooons salt. I am in the UK so have adapted the original recipe accordingly. Don't get me wrong, this does make us 3 lovely baguettes but I'm looking to experiment to get something even better.
So, anyone willing to share their secrets?