Baguette Sapore


Unit(s) %
Strong Baker's Flour 5000 Gr 100
Easy Sapore 500 Gr 11
Pastry Flour (unbleached) 500 Gr 10
Yeast (fresh) +/- 150 Gr 3
Water +/- 3500 Gr 70

Working Method

About This Recipe

Complexity level:  


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