No baguettes this week!
Don’t want to burn out on them 🙂
Made a couple of straight dough boules from FWSY to give to my dentists who, shockingly, I really like 🙂 ; a pain de mie in my new pullman pan. I somehow managed to screw up the scaling down from a 13″ recipe (KAF website) despite using a spreadsheet. They have a recipe for the smaller pan and I guess I’ll just try that next time. The one for the larger pan looked better on paper to me. Should you scale IDY by a lesser amount than the other ingredients? I didn’t get the great square shape but it was tasty and very different from the stuff I usually bake.
Last was FWSY pain au bacon (all SD). Interesting but kinda weird, I’m not a huge fan. First mix-in I’ve done though!
Source: Fresh Loaf