baguette: I love you, I hate you
I'll confess, I am a 'glory poster', as such, I only post bread on my blog when I am reasonably satisfied with the result. That being said, last week I made a batch of baguettes using Hammelmans poolish recipe, suffice it to say, the final bread looked so amateurish that you would think I had never touched flour and yeast before. Sadly, this is an all to common event when I make baguettes. It is the only type of bread in my common repertoire that I can't get some level of consistency with. With no false modesty, I can routinely produce a pretty darn good looking sourdough batard, or nicely scored boule. Yet the baguette for me is an ever elusive quest for perfection.
Dismayed by my results last week, and ever a glutton for punishment, I tried the Hammelman baguettes again last night. The results were a million miles away from last week! No blow outs, nice opening of the cuts, retention of a uniform diameter the length of the loaf... I don't get it! I swear I did everything the same.
Anyway, that's my story for today, I just wanted to savor this moment, because I probably have a month of blow outs and non-opening ears before I see a decent baguette again.