VT Bread

Success!  Team effort here, great idea from Katherine (she loves baguettes), and advice from Laura (didn’t know shaping was a thing).  I stuck with my standard recipe but actually measured this time.  We added some time in the fridge, some “shaping” which is new, and 4 hours of total rise time (2 before, 2 after).  The baguette was the best.  The big loaf was cooked in the cast iron dutch oven – definitely worth while.  I don’t have much use for a big loaf of bread so ill probably work on dialing in the baguette.

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