I am really bad at getting acceptable results with wet dough. I'd like to improve and start making baguettes etc. It seems to me that my problems have to do with mixing the dough without it sticking to everything and never seeming to get it to the point where it can be an actual cohesive piece of dough. Another problem that I always have is getting it to rise properly. Instead of rising into nice loaves anything I make with wet dough just flattens out in a puddle as soon as I start getting it ready to go into the oven.
I'm always willing to try a new baguette recipe. So, DonD's “Eric Kayser's Baguettes Monge Hybrid” post caught my eye, and I made them today. I'll add a comment to Don's topic on the ones I made according to his instructions, but I made one of the 3 baguettes using my own technique. I call it “Eric Kayser's Baguettes Monge Mutant.”
I baked the second best tasting baguettes ever tonight, to my surprise. I would like to invite other baguette questing members to test my hypothesis as to why they are so good tasting.
This afternoon, I had the urge to have fresh baked baguettes with dinner. I've been out of town and very busy since returning. My starter needed feeding. I hadn't made a poolish or pâte fermentée. I was stuck with making a straight dough baguette that could be ready to eat in 4-5 hours.
I didn't get quite as open a crumb as Ryeaskrye did, who posted the recipie. But the results aren't too bad for someone who took up baking a month ago:
I proofed these on parchment thinking that would make it easier to transfer them to the oven, but the dough is so wet i had a hell of a time separating the parchment from the dough when it came time to put them in the baguette pans.