July 6, 2019 - 4:54am
Please return your seat to the upright position.......
We are approaching sourdough baguette competence. Finally baguette bake I can build on. One step forward
and two back, a new obstacle emerges, too much four on the dough. Grades Shaping B- Slashing B+ Transfer to peel A Color B+ Achieving a respectable baguette overall B (pending crumb inspection)
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2 suggestions for excess flour. BTW, some people like the floured look.
Will, I have struggled with ears that are produced by scoring. Alan has spent a good deal of time with me. I suspect we focus too keenly on the actual scoring and not nearly enough on the strength of the dough and the shaping. It’s just my opinion, as stated I struggle wit dem ears...
...and you can also brush off the flour after the bake if you so desire. (Keep this brush clean and separate from a raw flour brush.)
:)
Ms. Oven!
I just had to throw in the brush info for the newbies, forgive me.
Wish the bread my dad had at lunch looked so good.
I actually posted this photo in my corned beef pie teaser post yesterday. Keep an eye out it's about to come out of the oven. Looks wonderful