tag:blogger.com,1999:blog-8220360628407874753.post8479023048745923136..comments2024-02-23T16:46:54.379+08:00Comments on Cook With No Books: Baguette using bigaThe Experimental Cookhttp://www.blogger.com/profile/09562752217070825092noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-8220360628407874753.post-46428291053569999452011-11-29T08:28:42.284+08:002011-11-29T08:28:42.284+08:00I have not tried baking breads using a biga. Now, ...I have not tried baking breads using a biga. Now, seeing how nice your baguettes are baked, I'm keen to try this fermentation technique.Zoehttps://www.blogger.com/profile/07421563268838633392noreply@blogger.comtag:blogger.com,1999:blog-8220360628407874753.post-68511114987125617082011-11-28T13:29:18.044+08:002011-11-28T13:29:18.044+08:00Yes Wendy, fermentation for 10-12 hours at room te...Yes Wendy, fermentation for 10-12 hours at room temperature. Thank you for asking. I have clarified the recipe accordingly.<br />The bread was on my counter for 2 day. I chilled the last 3 slices on day 3. The bread keeps well and tastes like day 1 on day 3, minus the crispy crust. That one, I solved my toasting 1 minute.The Experimental Cookhttps://www.blogger.com/profile/09562752217070825092noreply@blogger.comtag:blogger.com,1999:blog-8220360628407874753.post-8819234467637402882011-11-27T23:55:17.432+08:002011-11-27T23:55:17.432+08:0010-12 hours biga fermentation after chilling is at...10-12 hours biga fermentation after chilling is at room temp?<br />I think this bauguette stays good for at least 2 days, right?WendyinKK https://www.blogger.com/profile/08266961453200555850noreply@blogger.com