The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

no crumb

rhaazz's picture

I get breadsticks when I want baguettes

March 8, 2011 - 2:52pm -- rhaazz

Hi, when I follow my  recipe (let rise until doubled in volume; shape loaves; proof for 2 hours at 85 degrees in humid environment; steam oven with icewater bath, mist loaves before sliding them; mist again 5 minutes later and replenish icewwater bath; then bake at 450 for 15 minutes on middle rack, then for 10 minutes on top rack, with final mist right before taking them out) I wind up with breadsticks.  Hard, very dark brown breadsticks with a crust you could break your teeth on.  No bounce, no crumb.  Yuck.

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