The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Baguettes

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judeyramone's picture
judeyramone

Baguettes

I tried Lesson 1: Your First loaf, and this is what I got.  Not too bad.  Very flat but made some good sandwiches.




 


Also did some baguettes this evening.  Once again, kinda flat.  I am going to try to use some parchment next time to shore up the loaves while they proof & keep them from spreading out so wide & flat.  For both these recipes, even tho I used a new razor blade, I had trouble scoring the loaves (obviously).  Increased kneading time has improved my breads, as has wetter dough, but I'm still looking to improve them.  Any comments/suggestions welcome.



This is what I'm really good at:


summerbaker's picture
summerbaker

Wow, what's in your pie?  What a gorgeous crust!  Your bread looks good.  Welcome to the process!


Summer

judeyramone's picture
judeyramone

Blueberries...  and thank you.  Pie crust is easy.  Bread, on the other hand...  I've gotten the hang of baking a delicious flat loaf.  Still trying, however.  Flat or not, doesn't last long in this house.

allthingsread's picture
allthingsread

still looks good and as long as it gets eaten

judeyramone's picture
judeyramone

Ok... tried using a few rolled up dish towels to help keep my loaves from spreading out while rising.  Worked pretty well I'd say.  Handsomest bread I've made yet.  I'm still having trouble slashing the loaves open.  Used  new utility knife/razor blade (carpenter, after all), tried to cut deep into them, but hey closed right up as soon as they started baking.  They're quite cooked, so can anyone explain the pasty complexion?