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YouTubeMatthew James Duffy
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Baguette day from start to finish. 🥖 Mixing, folding, fermenting, shaping, scoring and baking using flour from Moulins de Soulanges. One of my favourite flours for baguettes because of the flavour, colour, and strength it brings to the dough. Good baguettes are simple on paper, but the details matter. Fermentation, dough handling and steam ...
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