What is the special procedure for making bagatelle(french baguette) avec la label rouge(T65 flour)?

by User101   Last Updated March 14, 2019 14:17 PM

I'm recently ordering the label rouge t65 bagatelle flour from la maison Foricher and I'm interested to know how these(bagatelles) are specifically made.I will be grateful to those who can trace an article describing the recipe or some book by a boulangerie.



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