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Troubles with baguettes

August 13, 2012 - 8:05am -- ouhrabko
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Hello,

i´m trying to find a way, how to make nice, airy baguettes.  Without success.   Actually there is probably most troubles are somewhere between  shaping and  baking.  I'm using white, high gluten  75% hydrated dough,  mostly pre-fermented at fridge, once i´ve tryed  Reinhart´s poolish baguettes.  I have fully developement gluten.   That stick, what i'm able to produce are not bad, but it have crumb like a normal buns, or white bread.  They are not  nice, fluffy baguettes. And  crust are not perfect to.

 

How i can do it at home?  

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