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 Submitted by koloatree on November 28, 2009 - 12:39pm JH baguettes w/poolishso far, this is my best baguette to date. thanks to Jeffrey and James from King Arthur institute (really cool folks!). I have to remember to use a lot less flour and increase the steam. i think lack of steam turned my previous sourdough bake a darker color as suppose to a nice golden brown...i also was suprised by how well the baguettes turned out baking on the baguette pan. i was expecting less volume increase compared to direct hearth baking.
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Picture-perfect !
I have lots to learn .... WTG !
Beautiful. I made Pain à
Beautiful. I made Pain à l'Ancienne this weekend and it was/is wonderful. congrats
thank you all. next time im
thank you all. next time im going to up the steam as much as possible.
Very Nice, I just picked up
Very Nice, I just picked up some of those pans and can't wait to try them after seeing your pics. Did you just place a pan of boiling water in the bottom of the oven or do you have a steam generator?
hi, i just placed a large
hi,
i just placed a large cast iron skillet on the oven floor and let it warm up with the oven. after i placed the bread in the oven, i used a flower waterer container thing to put water into the cast iron. i did not use a baking stone. if you see my earlier post with the sourdough, i used a baking stone and i think the steam just went around the stone and then out the oven; hence why my bread did not have the nice golden color. nect bake with the baking stone, i plan on using more cast irons and closing off the vent.