Saturday MEGA Baguette
This week I made the dough for Hamelman's baguettes with poolish yet again. This time, instead of making three 11-13 inch baguettes, scaled at 250g, I made one 750g loaf. Since the 250g baguettes would be called demi-baguettes, clearly this was a mega-baguette. Clearly.
Okay, fine, I made a batard and scored it like a baguette. Still it came out pretty nicely.
Crust Crackles, too!
No bursting between the scores! Though on a batard that's kind of cheating. Anyway.
No crumb shot this time--we had company over for dinner and I wasn't quite willing to beg their patience while I snapped pictures of the bread, the way I regularly do with my wife. Moderately open crumb, comparable to my recent baguette efforts. Good flavor, nice crust, though a little chewy.
It will be back to baguettes next week. Happy baking, everyone.