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Federico has just been working on baking small baguettes with "poolish" a pre-ferment that allows for more complex flavours to develop. 

 

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(More photos in the gallery.)

 

Would you like Federico to share the secrets of making these delicious loaves? 

Print recipe: Federico's been baking | Blog Federico

Federico Pezzaioli

Thank you for using this recipe from www.italyum.com