Wednesday, 30 May 2018

100% wholewheat baguette experiment

Given enough time and love, my good old atta flour can be coaxed into anything, even aerated bread, like baguettes. Admittedly, the crumb was moister and denser than the regular option, but the taste and mouthfeel were airy and soft. The crust wasn't too bad either - thin with a gentle crispness.

And then, there was the elegant slimness that can be dangerous for those of us wanting to control portions. When you cut these loaves, each piece looks like a tiny mouthful, and before you know it, a loaf is inside you :-O

My shaping skills need a lot more work...hopefully, some day in the not too distant future, I'll be able to flaunt perfect looking baguettes on this blog. 

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