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.
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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.
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