Quite frequently I see picture posts on this forum of baguettes cut in cross-section to show off the openness of the crumb. For instance, see the post of txfarmer's gorgeous sourdough baguettes which presently grace the homepage of the site.
I've been trying baguette for a few tries, I finally seem to get it right, the shape, the slashing, the crumbs. But my baguettes are not white. Why? I've been using Gold Medal AP flour, German brand 550, Gold Medal Bread Flour, all of them did not turn out the baguettes that are white. What might have gone wrong? or is it the flour?
I am a new member but a longtime reader. I have been making my own bread now for several years. Only recently have I started being more scientific about my technique and ingredients and this weekend I tried a 75% hydration recipe consisting of the following poolish that I let ferment on my countertop overnight (ended up being exactly 9 hours):
Hello all from Perth, Western Australia. Its currently late winter (but we had a balmy 21C here today, that's shortsleeves weather, not sure what is going on, but my bread rose beautifully :-)
I started my recent bread baking fun by visiting my favourite butcher (yes, butcher!) and what do I find in the back of his freezer? A frozen baguette, imported from France, parbaked I presume, with a label "180C for 10 minutes"). Brilliant.
Bought it, cooked it, died and went to heaven.