I promised Tomas at the Encinitas Ale House that I would bring him some bread. I used two different Artesin flours, Guistos's and NYBs, with 25% of added hi-gluten and 60% hydration, but after recently using NYB's Farine de Campagne Flour, the bread was at best underwhelming. However, they formed well and browned nicely. I will next work on getting a crisper crust.
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