The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Saturday Baguettes - Week 24

Ryan Sandler's picture
Ryan Sandler

Saturday Baguettes - Week 24

Really?  Week 24?  Something like that, anyway.


Ahem.


Yesterday I made yet another batch of Hamelman's Baguettes with Poolish, continuing my baguette quest.  For those of you who have been following along, two weeks ago I made a batch which I didn't get around to blogging about, and last week I was busy on Saturday and forgot to make a poolish for Sunday.  In past weeks, I've gotten good results in crust, crumb and flavor, and decent to excellent grigne, but my scores keep bursting in the oven.  This week I was influenced by the video BelleAZ posted of Cyril Hitz slashing baguettes.  Hitz says in the video that the scores should overlap by a full third of their length, something I don't think I was doing very well, or at least not very consciously.


Ahem.  To the breads!


Exterior



Crumb



Y'know, I think I could be pretty happy with this. It's not perfect.  There's still some bursting, especially on the baguette on the bottom.  But that one just wasn't scored very well in general.  No bulging in between scores like some past weeks. Flavor and mouthfeel were quite good, as they've been for several weeks.  Crust was a little chewy, although I think this has more to do with the fact that the baguettes came out of the oven at noon, rather than later in the after noon.  Longer sitting seems to correlate to chewier crust.  No biggie.


I'm going to stick with this formula a few more weeks (I'd like to try it as two mini-batards or one large batard, just for yucks), but I think this quest is nearing completion.


Happy baking, everyone.


-Ryan

Comments

LindyD's picture
LindyD

What a terrific difference over your first attempts, Ryan.  You should be happy and proud with your results!  

judsonsmith's picture
judsonsmith

Ryan these look really tasty! I think scores sometimes break because of insufficient steam (a pretty common problem at home). If you haven't already, you should check out Steve Brandt's blog http://www.breadcetera.com/  He has a steaming method that is way cool and a lot of good videos amongst other things. 

Syd's picture
Syd

Well done, Ryan.  Lovely open crumb and your shaping has improved so much.  Sticking to one bread for so long has certainly paid dividends. :)


Syd