Third time's the charm? (baguettes)
Hello! Newly registered but longtime lurker. Finally decided to register and join in the discussions.
I've been trying for awhile to nail a baguette I was proud of - think this weekend finally did the trick.
I used a slightly higher hydration formula based on Ken Forkish's Overnight loaf recipe. A switching from an apartment sized electric oven to a full sized gas (just moved) and longer baking stone certainly helped out quite a bit.
I need to practice cutting the epi shape more consistently, and not quite as deep as I did this time. Holding one end of the loaf, the other end would bow and break quickly at the joints without support. Some of them are also a little weirdly shaped and don't have as much definition as I'd like (third photo, first bud from the right) - but all in all, I'm fairly happy with how they turned out. :)
I would be proud to have made those!
them for Easter, you just convinced me! A basket of these would be great for brunch on Palm Sunday, or Easter, or Easter Monday cracked open and stuffed with Egg salad. Mmmm. :)
Welcome to the active side of TFL!
I'm jealous of the "sharpness" you were able to achieve. Mine always end up puffier than desired.
Great work!
They're quite fun to make!
@a_warming_trend - the sharpness was a pleasant accident, but I've since found that I absolutely cannot achieve it unless I cut the baguette after it's already on the stone vs on a board and transferring, as I've tried many a time - makes for hot work, but gorgeous edges.
Have you tried using parchment paper ? Just put your dough on the parchment paper, make your cuts and if proofed to your satisfaction, slide the Epi and the paper onto a peel and slide the whole thintg (paper and all) into the hot oven and bake them on the already heated stone.
I am jealous of how wildly open your crumb is in the Epi photos posted. Is That recipe posted anywhere on the net or here at Fresh Loaf. Thanks