Strong anecdotal evidence and what I have learned
December 2022 - The last bakes from my tiny Manhattan NYC kitchen.
While this observation is not probabilistic in the least, the strong anecdotal evidence unequivocally points to the plain fact, an empty refrigerator will run warmer at the same setting than a moderately full refrigerator. Below is a short list of other peripheral observations this refrigeration epiphany led to.
1. Lean bread formulas have a wide range in the degree of fermentation that will still allow for better than decent bread, very good bread even.
2. Bread baking is a science, plain and simple. Denying this fact and prescribing instead too the "seat of your pants" method will always lead to fails that can and should be avoided.
3. Knowing as much as possible about the characteristics of ambient conditions is indispensable.
4. Baking and playing on the internet are great distractions for my mind. Smile...
Cold retarded, commercial yeast-leavened baguettes bake #3
After shaving off half of the expected cold retard of 12 hrs. to 6 hrs. this set of 5 baguettes is still over full proof. The retardation temperature was observed to be 46 degrees F. Dropping the setting one position from two snowflakes to three achieved the magic number 35 degrees F. Under normal usage, the two snowflake setting was more than sufficient.
I've "known" for years that a full freezer will retain cold better than otherwise.
For your continued curiosity and striving for improvement. And it shows. Your shaping and scoring have come far these past few attempts and successes. And reinforces the thought that there's usually no substitute for time in service along with repetitive muscle memory motions, activities and paying attention which yields improvement.
Happy and safe transit across whichever southern route you choose. It's been years now since we last drove home south from NYC and avoided the I-95 route. Instead we went west from the GWB on I-78 to I-81 for a calmer and more scenic route to get us started.
There's no Joe's on Carmine where you're headed, but you have your own kitchen to produce superb fare.
Alan
Set of ten commercial yeast cold-proofed baguettes.
Nice baguettes Will. You must have a big family to feed as the amount of bread you baked would last me for weeks as a one-person household.
These last few bakes in NYC. are learning opportunities for my life's third act cottage baking "business" (more like a hobby) The bread I am gifting to friends and family. Now I know why they call it bread! The equation...
10 baguettes @ 10 Oz. X $4.00 ea. = $40.00 = in the Green
This morning I doubled up! I am confident I can definitely ramp up production for three bakes a week. More than that, I would be pushing too hard. I already gifted one of ten.
It is certainly nice to have the privilege to gift bread, something I have never thought of before. Thanks for sharing all these great bakes with us my friend. Cheers!
and better. The bloom and oven spring looks much improved in this morning’s bake.
A step backward at worst. Baguettes are my if it's not one thing it's another bread. Had I set the alarm for an earlier bake this could have been "The one" LOL
Will safe travels to you. I agree with the others that your baguette skills have really matured. Your shaping and scoring are wonderful. All this recent baking is really paying off.
Benny
Are you sure they over proofed?
I ask because the bread retained its round shape and the slashed areas of the dough didn’t slouch off to the sides as would be expected. I think an over proofed baguette dough would not retain a round shape. Wouldn’t it be more oval than round? What do you say Alan?
Any chance yo machine kneaded the dough?
The crumb would appear uniform with smaller holes if the dough would have been well developed with a machine. I doubt you did, just throwing it out.
Merry Christmas to all…
Danny
I hope that does not irritate you when I use a nickname for you. No disrespect is meant by it. It is just my Brooklyn upbringing. In fact, using a nickname is actually a sign of street creds!
Anyway, this set is probably at full proof. Not too bad at all. That being said I much prefer baking at 3/4 proof for a bigger ear and more gringe. I hear tell a properly baked baguette should be able to be lifted up by the ear. The next bake of this exact formula was a double batch and an even bigger fail. (help requested) I know they were too close or overfull because they collapsed on scoring. This is my idea of a perfect bake. (different formula of course.) Lastly, I always machine mix. The double batch took longer in the Bosch. That too could be a contributing factor.
I am so glad to see you here. You know me I turn up in spurts. I look forward to seeing you around when I do show my face. I case you have not heard. I am entering my life's third act. Retirement. Friday I will have a new personal phone and that number you have will no longer work. I will send you the new number and feel very happy if you call me anytime! This photo is very close to nirvana for me!
Danny Boy is fine.
Wishing you a great retirement! I often remark how fortunate Patsy and I are to be retired.
I’ll edit your contact info when I get your new number.
Danny Boy