Thursday, April 9, 2009

french baguettes

It's been awhile since we've had a nice traditional baguette. These are half-sized since they are only about a foot long. I shaped them this morning after retarding the dough in the fridge the past few days, proofed a while, then threw them on the preheated stone, et voilà! Freshly baked baguettes with tonight's Spaghetti Bolognese!

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