Exactly the same ingredients in all three batches. The left baguette was mixed for an extra long time and fermented for a very short time (think Woolies / Coles home brand, Tip Top, Wonder White). It had a tight, very white crumb and zero taste. The baguette on the right was mixed for a very short time and fermented for a very long time (artisan style), allowing for build up of organic acids. Bigger holes, HEAPS more flavour and a creamy colour. The middle baguette was somewhere in between the two.
I have a serious new respect for bakers. They all deserve honorary PhDs in chemistry. Well maybe not the Woolies and Coles ones churning out the tighty whities.
And a postscript for those who like pretty pictures. Boule by Mac.
