Hello from Manila, Need Your Advise
Hi, I am Noy and I reside in the Philippines, south of Makati, the principal business district.
This is a new found hobby. I am very much a newbie and have enjoyed reading the exchange of ideas, tips, etc.
Since getting hooked on this hobby early this year, I have been trying to bake the Best Baguette this side of the equator. I am almost there (I think; well, my family agrees) but I need advise on degassing. Reinhart says to degas minimally but in the Julia Child PBS video, her guest was vigorously tapping the dough flat and really letting out the trapped gas. Yet, the crumbs were plentiful and looked good.
What's best practice? I would appreciate your advise. Thanks.