The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

My first successful baguette (trying image posting)

s00da's picture

My first successful baguette (trying image posting)

I've been struggling with my starter because I was fermenting dough for 24 hours in 70F to get some sour but that also strengthened the gluten and always gave an ugly looking tight crumb. Finally I increased the temperature to 73.8F and my baguettes came out with a nice crumb! except that I lost the sour. I think this is the reason sourdough bread is done in stages. Sorry for being a newbie, help is appreciated.

dwcoleman's picture

Two areas to practice on, forming and slashing.

Mark(mcs) has a great video on forming baguettes, check out the site below.

As for slashing dmsnyder has a good tutorial on do's and dont's.

Sourdough dough is so much nicer to work with than normal dough IMO.