Wayne Gisslen

Baguette

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Preparation info
    • Difficulty

      Easy

Appears in
Professional Baking
Professional Baking

By Wayne Gisslen

Published 2008

  • About

Ingredients

Ingredients U.S. Metric %

Method

Procedure

Mixing

Straight dough method

3–5 minutes at first speed

15 minutes at second speed

Fermentation

1 hour at 80°F(27°C)

Makeup