We brought some flour from the Poilane Bakery in Paris back home with us. It makes very good bread: sour, waxy, chewy and full of holes.
Login or Signup to add your comment.
Now that looks great and I'm beginning to drool.
Crikey - that's fantastic! I'd never be allowed to bring it into the country - quarantine restrictions too tough. How very exciting! Wonderful looking bread!
If you want to reproduce the crispiness of a French baguette with Australian flour, try to lower the rate of gluten avoiding to use strong flour or mixing it with a plain flour in order to get no more than 12 %.
It's not the only thing but it's a good point where to start.
I hope it will help.
Or Sign up with us.
by Graham, Maedi & You!
110 people online - 24,777 posts and counting!
© 2013 Artisan Baker