baguettes, originally uploaded by Seligman's Dog.

Some bread to bring to a splendid New Year's lunch. Soon, I'll be immersed in Italian tipo 00 flour. Carfagna's market has it. I'm hoping to score some before the weekend.

Keep you posted on comparative results of this flour compared to my regular Montana Sapphire.

{Some notes for myself on these loaves:
10 g olive oil/1000 g dough, post baking weight, 850 g (this run)
20 g olive oil/1000 g dough; post baking weight, 900 g;
5 g olive oil/1000 g dough; post baking weight 800 g}


Anonymous said...


Dave said...

All for you baby.