Video of how to Shape Demi Baguette Demi Baguette Bim’s 65% hydration Sourdough Recipe for each dough 500 g. Bread flour 325 g. Water 100 g. Of blueberry 100 g. Sourdough starter 10 g. Salt Mix everything follow with slap and fold rest 15 minutes another slap and fold (10 times because we don’t want to break the gluten) Stretch and Fold # 1 Coil fold and rest 30 minutes Stretch and Fold # 2 Coil Fold and rest 30 minutes Stretch and Fold #3 I use lamination technique for the blueberry inclusion r

Serve slices of our Sourdough Demi Baguette with this feta and olive bread dip appetizer! Featuring our very own Extra Virgin Olive Oil 🫒 #mywildgrain #wildgrainbox #sourdough #extravirginoilveoil #easyappetizer | Wildgrain