The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

pale Crust

Lilpastrysplashy's picture

Crust on baguettes

January 8, 2012 - 10:58am -- Lilpastrysplashy

I am extremely excited because yesterday I made 4 baguettes that had a wonderfull and open crumb.  I decided to go against the grain (no pun indended), and just not knead the dough.  Instead I made an extremely wet dough (about 80% hydration) and did the stretch and fold method. I would then let the dough rise for 45 mins. and repeat the stretch and fold method again.  I did this five times.  Afterward I shaped and baked and they turned out great!!! I wish I had a camera that I could take pictures with...but I don't.

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