Micah

January 9, 2022 at 10:33pm

Hi, I made this recipe today, good flavor but I have a few question. 1) What shaping instructions do you suggest for this recipe, similar to non-sourdough baguettes, including a pre-shape? If a pre-shape do you have a time suggestion for how long in between pre-shaping/shaping to let it sit? 2) At the end of baking, using a baking stone in a 450 oven, when done baking and bottom was nice and toasty, the top crust was still paler and 'dry' appearance, any suggestions? Thank you!

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