Is there a "best shape" for every bread dough recipe?
For instance, if I wanted to do a batard with the 70% boule recipe, are there adjustments to make?
How about using the baguette dough (as in the video) for a batard or boule? Adjustments?
Is there a "best shape" for every bread dough recipe?
For instance, if I wanted to do a batard with the 70% boule recipe, are there adjustments to make?
How about using the baguette dough (as in the video) for a batard or boule? Adjustments?