November 11, 2016 - 12:33pm
Seams to me. Pay attention next time!
Hamelman Olive Levain Baguettes redux.
What happens when I get inattentive during a step. In this case, the seam wasn't sealed tightly on this one, or more likely didn't go on the baking peel seam side down. Or both! Fortunately these are few and far between. It will still be a tasty treat.
From the top angle view - all seems to be dandy. This time I used better quality olives so the taste should be improved as well as upped the hydration by about 2-3%. I really can't say with any accuracy, I just added a few extra grams of water.
360g x 4 baguettes.
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Even with the seam split, they look fantastic! Wish I could taste them!
the first to go. Hiding the evidence, I suppose. I'll taste them for ya!
thanks, alan
know about the split...... but it is very nice to remind folks that skipping a step or doing one poorly has consequences that will show up later. This is exactly what I tell Lucy about why her legs are so short and her nose and body so long:-) She thinks she is cute though........ she might have a point.
Well done as usual Alan and happy baking.
that early errors have a tendency to magnify themselves downstream. Coming from an IT background that is an especially true statement. As that business and others demonstrate, the further downstream an error was found, the more costly and harder to repair. In this case, the seam opening was a late moment issue, but still reared its ugly head.
Tell Lucy that if she wants to be a pin-up she'll have to grow longer legs. And shave them for heaven's sake!.
Even great bakers make mistakes so us who are beginners should not feel bad about them instead we should move on and strive more to improve.
Always attempting to improve my skills. But please do not mistake that I can shape a piece of dough with being anything more than a decent baker.
alan