The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

4/12/14 Bake

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Wingnut's picture
Wingnut

4/12/14 Bake

I based my formula on Reinhart's. I used a Biga and let it proof in the fridge for 20 hours then mixed by hand. S&F every 30 min for 2 hours, bench rest for 30 minutes then shape and bench proofed for one hour.

Baked on pizza stone with steam at 480F

Some good blistering

and a nice crumb, for me

Cheers,

Wingnut

Comments

dabrownman's picture
dabrownman

baguettes.  Beautiful crust and that crumb is better than that.  Very well done Wing.

Wingnut's picture
Wingnut

I forgot to mention I used leftover pasta water again. 

Thanks for the kind words.

Cheers

Wingnut

Song Of The Baker's picture
Song Of The Baker

Unlike you to produce baguette posts, but they sure did turn out great.  Nicely done man.

John

Wingnut's picture
Wingnut

Thank you John, I think they were a little large in diameter but they are quite tasty.

Cheers,

Wingnut

CAphyl's picture
CAphyl

Wingnut:  Beautiful.  I do like the blistering as well.  Really looks yummy. Congratulations.  Best,  Phyllis

Wingnut's picture
Wingnut

Thanks for the kind words Phyllis.

Cheers

Wingnut

dmsnyder's picture
dmsnyder

David

Wingnut's picture
Wingnut

Thank you David for the kind words.

Cheers

Wingnut

David Esq.'s picture
David Esq.

But will the French police take issue with the fancy scoring?

i am making tartine French toast for dinner tonight. Loving my carbs. Must exercise. 

Wingnut's picture
Wingnut

I hope the french bread police don't come looking! The dough was a little too slack for the lame, better luck next time.

Cheers

Wingnut

BobS's picture
BobS

I like that crumb. 

Wingnut's picture
Wingnut

Thanks Bobs for the kind words.

Cheers,

Wingnut