Quick Baguette: My first attempt 
in the last week I tried a classic French to bake bread. The Zubeitungszeit took quite all day long, the result has changed my fangs but almost. From the appearance it looked not very professional, because the surface of the baguette split open properly as it should be, but her of the taste and quality, there was not complain about. My husband is totally blown away by this and it makes me very happy ^ ^
On the picture you can see quite well that the cut is not on the surface of the baguette split open properly. I still have no idea what it was, but suspect it could be due to the cuts that are not deep enough. I will be there next time Shneider deeper.
And these are the quick bread that I baked today. The preparation time plus baking time only lasted about three hours. I'm really excited about the result. They are super loose and the crust is very crunchy. Too bad that with the surface, that I still have not hingekrigt and no idea where the fault lies. Well despite this error, I am somehow very proud of me. At least I have the bread, which tastes just as good as baked by the bakery itself :-)
And these are the quick bread that I baked today. The preparation time plus baking time only lasted about three hours. I'm really excited about the result. They are super loose and the crust is very crunchy. Too bad that with the surface, that I still have not hingekrigt and no idea where the fault lies. Well despite this error, I am somehow very proud of me. At least I have the bread, which tastes just as good as baked by the bakery itself :-) 
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