NOT KNOWN DETAILS ABOUT BAGUETTE

With the seam aspect down, cup your fingers and gently roll the dough into a 16" log. Your aim is often a 15" baguette, so sixteen" permits the slight shrinkage you will see as you're finished rolling. Taper Each individual close of the log marginally to develop the baguette's normal "pointy" end.This recipe with the basic French appetizer will go