Just substituted this flour in our French Baguettes. You're right...needs a bit more liquid! We found that this flour does not behave well (without the extra water). We tried rolling it out into pizza dough and it kept shrinking right back to its original size.

But surprise surprise! We started with a poolish, proofed the dough four times, and made just one and a half baguettes that turned out quite nice. That was the amazing part, since so far, we've not been able to come up with a low carb baguette that couldn't double as a baseball bat.

Good work, People!

• Reply