Sourdough poolish baguettes after weeks of practice!
This is the result of my weeks of practice making baguettes. I posted a question in the forum and thanks to everyone who provided help. I have finally nailed down the problem and have made 3 consistant good batches. Turned out my problem is not only at scoring, but also the fermentation time, my oven temp, and steaming duing baking.
- The bulk fermentation should be much longer so the volume at least 3x
- The final fermentation takes 1 hour, instead of 30 min
- My scoring was indeed too deep, should be shallower like trying to make a flip. With the combination of enough fermentation, right scoring and right temp/steam, the ears will stand up themselves!!!
- put my stone at the bottom near the heat source which is 290C, preheat at least 1 hour, lava stones in cast iron tray under it preheat together. Once the dough in, add two cups of boiling water over the lava stone and keep the temp at 290 for 5 min, then drop to 240C. Take the lava stone out after 10 min and continue 240C for 10min
I am very happy with my current baguettes. I did modified my previous recipe a little bit and use only SD without instant yeast, also did autolyse during bulk fermentation.