The elusive double gringe and everything else

One thing im always shooting for is not just open crumb but completely open crumb.  Notice the minimal areas of dense bread between the cavities.  This is a mother to get right but it seems a longerbcold bulk ferment with even more reduced yeast (in this case 30hr starting with 0.7% fresh yeast) does something to the dough.  Who knows but only repetition reveals the mysteries of it all :\ 

The point of the post / blog entry - took for ever to get even one ear - seems more frequently now slashes burst enough that both sides of the slash bloom into grabbable little ears - somthing I niticed only a few baguetteers have demonstratedb(most notably alfanso and bikeprof) and so would hereby submit application for membership to the baguette double grigne club - 

As often quoted here per mr hammelman - you have a good day and look forward to doing it again ... Notice I am omitting part two of that quote (ie it was not a bad bake) - just for fun a few snaps of progress or at least part of progress all for the purpose of reminding that EACH STEP MATTERS - 

preshape - the easiest step but not to be neglected.  Make them nice and even.  Some people start with balls, some with logs, a shape in-between works nicely.  This will eventually (in 20 minutes) be folded twice, then sealed into about a 30cm tube whos surface should be evenly taught at which point only a few gentle well balanced rolls will bring it to full length.

Shape - go for a freaking perfect cylinder - envision a pvc tube or something produced by a precision instrument.  It doesnt matter how many times you watched professionals turn out what appeared to be a mutated loaf - you always take it easy and even evaluate the progress if unsure - start with most elongated folds possible so that rolling requires very little effort 

Final proof - timing matters - underproofed loaves bake beter than over proofed.  Start a few minutes early if unsure.  Poke test - forget about spring back - all dough springs back - get to know the feel of the dough when poked more importantly know the time it takes given how much yeast you started with and compensate times especially on warm days where you need to shave 5-10 minutes off final times - overproofing zone happens so fast its riduculous and some loaves may show deflation on one side if overproofing started but didnt yet infiltrate the full mass 

Peel to surface - notice I've brought the stone to countertop - two reasons - full length loaves cannot be slid into the oven and additionally the time the door is open is to a minimum 4 seconds pulling the stone and about 6 restoring it to rack with loaves docked and scored = retained initial heat - absolutely critical (at least in this case with gas oven) also note the oven temperature - 528f eh? Aint that too high...nope 

Scoring - :( really pissed this photo is a blur sorry folks)

(Picture didnt come out - instead a hint - eyes on where the blade is going not where its at.  Dont need to rush it, dont try piercing a moist surface - add a dusting of flour if moist.  Quick pierce then take it easy and dont rush the cut)

For home ovens - rotation - prior to this if you watch the whole progeession withing 2 minutes you should start seeing burst - that is edges of torn dough appearing.  These continue to develop over the next 3 minutes.  Then the loaf begons to set its final shape.  Between minutes 5 - 10 the ends of the loaf begin to elevate as a properly shaped loaf is curved slightly.  The end tips are usuallle about 1/4 inch or more above the stone surface creating a arched loaf - 

Take lots of pictures  - you've triumphed over the elements 

fin ;)