שיטות מומלצות לקרום פתוח. אזהרה: בצק רטוב!

אופן ההכנה

1. Autolyse with water and flour for 2 hours; mix with starter and then rest for 30 minutes; mixing with salt and then rest for 30 minutes; move it to a clean pyrex dish. total bulk fermentation 8h until (4 folds in first 5 hours) then shaping; rest in the fridge 20h at 3-4 deg. C; I bake at 240deg. C with steam for 10 minutes and then 30min at 210deg. C without steam.
2. French Baguette Baking Pan, No