March 15, 2021 - 10:31pm
Keeping up the baguette practice.
I have to practise making baguettes occasionally or I lose the mojo. Today was baguettes with poolish (Hamelman). They are the longest I can fit into my oven; I may have to drop off a few grams of dough to get them a bit thinner. I've put them into the freezer for the unexpected "drop-in".
Cheers,
Gavin.
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you don't need the practice! Picture perfect.
That 5 grain also looks perfect. I've gotten into the cross cuts with the recent deli ryes, and the occasional Ziggy cuts thanks to Abel Sierra's post a few years ago. And I like them both too.
Thanks, Alan. I now have four regular loaves of bread I love to bake, but there's only the two of us here, and I love to bake a couple of times a week. A few are gifted and some into the freezer. The 5 grain is at the top of the list and a joy to see it develop. I haven't tried the Ziggy cuts yet.
Cheers,
Gavin
Gavin, I agree with Alan, those are just perfect. I agree with you too, I have to bake baguettes regularly enough to keep up the skills. You've reminded me that I need to bake them sometime soon. Great bake.
Benny
Hi, Benny. Yes, the practise I need to retain skill is in shaping and scoring as they are different from oblong and requires more delicate handling. Also, loading them into the oven efficiently without heat and steam loss is tricky.
Cheers,
Gavin.
How long are these?
30 cm. Limited to the width of my wooden peel and baking stone. The dough weight of these is 320 g each.
During another baguette practice today, I've worked out the capacity of my oven for baguettes. 3 x 36cm baguettes of 320-gram dough each seem to be the sweet spot. I also hand mixed the dough from the start that I think gave me a nice open light crumb.
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Love the contrast between the crumb and the crust.
They are beauties Gavin and the maximum size for you oven, super bake. The crumb looks perfect too.
Benny