We usually have smoked salmon on bread for breakfast, but this time we decided to have one for dinner. That meant I could take more time to bake bread instead of just around 1 hour after getting out of bed.
I had
a recipe from King Arthur Flour that I was interested in. These classic baguettes would require total about 20 min, including making starter that would take at least 14 hours. This extra-long rise was supposed to develop outstanding flavor. I had time; I should try.
These were outputs - gorgeous golden brown, very hard, crispy crust. Well, the dough was very soft, I could not make smooth handsome looks...
The crumb was lovely chewy and a lot of air pockets! Also, you could see how crispy and paper-thin the crust was when you bite one. As the recipe said, their flavor was wonderful. These baguettes were great!
