Fig baguettes (Fikonbaguetter) from Swedish Breads and Pastries (page 58) by Jan Hedh

  • yeast
  • French wheat flour
    A T65 flour from carefully selected varities of wheat, made in compliance with the standards of the 1993 decree on bread.
  • Show all ingredients...
  • Serves : 5 loaves

  • EYB Comments

    Can substitute additional French wheat flour for stone-ground high-protein flour. Chill dough overnight.

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Notes about this recipe

  • Eat Your Books

    Can substitute additional French wheat flour for stone-ground high-protein flour. Chill dough overnight.

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