February 7, 2021 - 11:40am
Managing two bakes at once
Woah did I get a surprise today, extra dark baguettes. Needed a boost of heat toward the end and so I activated the top elements on my bread oven. Meanwhile went to inspect my canele progress and kinda forgot about the bread. Got a bit darker than I usually shoot for. Kinda happy though- cheers alfanso - did I make proud going to the dark side ?
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Now then, how's your dental plan? They look great but you need to ditch the Instamatic camera and get something with pixels behind it.
Don't much about the French I took. What I do know is that uploading is hard. Yah - I reduce the images coz TFL is like images gone wild for me. Third time a charm on this one...
Every time I see your super long and super straight baguettes Geremy I’m so impressed. They look like a pair of arrows aimed at your caneles.
Benny
Is just solely repetition. As a pointer I've learned to work the diameter by only applying downward pressure to thick spots and then let that pressure do the elongation. I would say you should try to avoid stretching them until the very end at which point make sure you're stretching from the tips. If you try to stretch out wide areas it usually kinks the loaf. And btw it is still a challenge for me to get them straight but alas, its the never ending challenge to baguette perfection - thanks Benno ;)
I am really close to getting the burst I want - ie, very pronounced grigne and kind of sausage effect. By that I mean burst that makes it appear as though there is a shell with sort of a sausage-like interior that spans the whole length of the loaf. Here you can see that the crust has exploded so much that we see an interior core. Yeah so getting there -
Do you actually have copper molds? Are the crispy on the outside? Ahhh, Bordeaux is calling me...
Baguettes ain’t too shabby either... Darker is usually better IMHO.
Nice work,
Phil
I have 4 Mauviel coppers and 14 aluminum. Personally I prefer the aluminum moulds as I get a slightly more crusty exterior and I like the shape of my aluminum moulds. Been thinking about getting some Mafter coppers which have a less fluted shape than the Mauviels. Definitely need more though ;)
Nice sticks and the color is spot on to me. I go by the burnt ends to tell if it's baked enough. What flour are you using these days?
Don
I have been mixing in a bit Canadian T55 every other bake but this is 100% French T65. I now have some great large restaurant style containers and buy 40lb bags now. Yeah I think you mention how much you love the burned ends. Personally I like the crispy bottoms with a good brie. The only other flour I really buy is pastry T45 and KA bread flour for croissants. As for color - this was a good mistake. Here are the flour containers I use - they're great-