Bo Friberg

Epi Baguette Pre-Dough

Preparation info
  • Yield:

    1 pound

    • Difficulty

      Easy

Appears in
top 1000The Professional Pastry Chef
The Professional Pastry Chef

By Bo Friberg

Published 1989

  • About

Ingredients

  • ¼ ounce (7.5 g) or 1 slightly rounded teaspoon (5

Method

  1. Dissolve the yeast in the water. Add the flour and ground cumin, if desired, and mix until smooth.
  2. Cover and refrigerate overnight.