French Baguettes – Epi Loaf

Kneaded up a double batch of bread dough yesterday. Baked three baguettes using half the dough and the other half went into the fridge for another day. Although this dough used the same day makes a great loaf of bread, it doesn’t compare to the bread made with the dough that has been given a longer cold rise.

4 Comments Add yours

  1. Hi Thibeault – Just happened by your blog. Nice photos and you are obviously a dedicated cook to be making your own baguettes. They look a lot better then what my grocery store is trying to sell me! Thanks for sharing.

  2. Every loaf you make is beautiful!! You have the best looking bread!

  3. Linda says:

    Just gorgeous Ann…I am feeling a little guilty with my \”lazy\” bread…it does not look half as good as yours!Beautiful!L~xo

  4. I love the look of the Epi. What a great way to make dinner rolls! Great idea!

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