The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Sunday usually gets better results than saturday

kendalm's picture
kendalm

Sunday usually gets better results than saturday

Not sure how I feel about today's bake - not bad - usually Sundays batch is an improvement from saturday. Well here's the results - better crumb but really only one of these gets and acceptable mark for shaping - well we got sandwich material at least !

kendalm's picture
kendalm
kendalm's picture
kendalm
Danni3ll3's picture
Danni3ll3

Those baguettes look wonderful!

kendalm's picture
kendalm

Remarking that several,months ago I would have been ecstatic at this result but I also think the closer you get to your goal the further away they seem so in perspective yeah I'm pretty happy with these. Yesterday came out better with best spring I have seen. It was a little warmer and it was obvious at proofing time - yeast was quite active. I intentionally moved fast and lucky otherwise they would have over proofed at the usual mark (or at least the winter mark). Today I think,they could have used some additional time. Its really mind boggling how dynamic a,limp,of dough can be !

Danni3ll3's picture
Danni3ll3

My dough usually rises to double in 4-5 hours in a warm spot. Yesterday, I left it on the granite counter where the room temp was around 70F. The dough did not move at all in four hours!! As soon as I put it in its usual warm spot, it grew so fast that it kept me hopping to get the 12 loaves shaped before it over fermented! Amazing what temperature can do to dough!

kendalm's picture
kendalm

Can throw you for a loop. Suddenly the first warm day of the year and what's going on ? The yeasties sure know how to party as soon as the mercury hits the right number !

IceDemeter's picture
IceDemeter

like that and are complaining?!?  Just to be clear here --- that crumb is so far out of my league that it's in a different universe!  

That is such a great comment that you made about how you would have been ecstatic about this result a few short months ago - but that your expectations have increased along with your skills.  I think that might be one of the very best features about this baking obsession ;)

Thanks for sharing - and inspiring!

kendalm's picture
kendalm

Well shucks and thanks. I am pretty proud of the crumb that I've managed,to get command of and love the comments. As I've saidl, I really do think that baking comes with a sort of curse that the closer you come to your goals, the further and higher your goals climb and that 1% of perfection is where all the action is. All you gotta do is get hooked on one video showing a master slice a loaf and expose insane structure and guess what ... Addicted! As of now I know what conditions are needed to,get that kind of crumb almost every time but still grinding my teeth with frustration on scoring and shaping. When everything has cooled off including emotions etc,the best part of course is eating it and giving it away to others who appreciate it !!!

dabrownman's picture
dabrownman

affliction.  Ina another couple hundred loaves you will finally be in Don Baggs league but by then he will be on another baguette planet with Txfarmer where they don't let normal bakers go, so you have about 5 more years ti get there- no worries you are right on track:-).  Well done and

happy baguette baking for about forever Kendalm

alfanso's picture
alfanso

(well, not really).  Each of us stands and participates at our own personal level, and we shouldn't be judged by comparison to any one else on Isle TFL.  I've mentioned before that I view this as community, not competition.  I always appreciate the kind words and thoughts, but we all have our contributions to share here.  Apologies for the soapbox.

kendalm's picture
kendalm

really between the baker and bread (and the finish line just keeps creeping further and further away)

dabrownman's picture
dabrownman

can get at mist bakeries in France for sure.  You also have come a very long way, very fast showing lots of determination and I think you are one of the few who has a chance to get into Dan Baggs league in baguette making if you keep at it like he did.  I was just having some fun and was just carrying on your narrative of chasing after Alan in your quest to get to be the best baguette maker you can be.  I think some friendly competition is a good thing and can helpful most of the time but the bread will usually win in the end but don't give up:-)  

Mini Oven's picture
Mini Oven

Correct me if mistaken but I see lightning bolts coming out from the end of that star struck baguette!  Must be a magic baguette!   That's the closest thing to a real Star Wars light sabre and it speaks our language.    

May the forces be with you.  :)

kendalm's picture
kendalm

Despite there being no light saber influence I will take that compliment !