Monika Waleckaさんのインスタグラム写真 - (Monika WaleckaInstagram)「A beautiful ending of even more beautiful team work. @karolinabonska mixed soke fine dough, I shaped it and scored it and @paullina.o put it in and out of the oven at exact moment. Our baguette dough is a mixture of white bread flour and 20% of whole einkorn flour, hydration circa 72%. For 14kg of flour we give 300g of our ripe rye levain and just 5g of yeasts. 3 hour bulk with three folds, one fold after hour in the fridge and next morning we preshape, shape and bake and have baggies within 2,5 hours. #teamwork #dreamteam」2月10日 15時08分