“Sunday…bed & breakfast
…and even nicer with a super crunchy baguette.”
I’m happy to fulfill this wish for you – a brand new, hot, crispy, super aromatic baguette, which combines French tradition with a classic Italian method, is already waiting to be prepared for your next Sunday breakfast:
Il Baguettino: Open Crumb. Flavor-bomb. Bigastic.
Mailänder Krusties* – a flour dream from South Tyrol gives our Open Crumb baguette rockets an amazing fluffiness. The malted and dried rye soaker* which is incorporated into the dough ensures an amazing roasted flavor and an incredible crunch (I don’t take responsibility if the neighbors ring your doorbell because of the cracking crust).
And because we are always “baking out of the box” here on #brotokoll – we also quit with the common philosophy that you need (commercial) yeast for baguettes and you always have to use a Poolish (yeast-based pre-dough consisting of the same amount of flour as water and a small amount of commercial yeast) as leavening pre-dough.
Pasta Madre Biga
We rely on the bigastic fermentation power of a Pasta Madre Biga! Never heard of it? You will find everything about the Biga (a classic Italian pre-dough) and the #brotokoll Pasta Madre variation in the recipe: “WTF… What The Foc-accia: Open Crumb Focaccia with Pasta Madre Biga”
So you know what to do next Sunday? Bake the baguette and then get back to bed!
For even more tipps, tricks and recipes, join me in one of my upcoming workshops! Check out my #brotokoll workshops overview. For individual workshop requests (individual coaching and /or live baking via WhatsApp, Zoom & Skype) send me a message!
I have to mention at this point that this is an unsponsored blog post – however, as for transparency reasons I inform you that the * marked links are affiliate ones. The final sales price for you doesn’t change in any way!