The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

baguettes that don't look like baguettes - until you cut them open

txfarmer's picture
txfarmer

baguettes that don't look like baguettes - until you cut them open


 


Had a little fun playing with shapes when making my weekly baguettes. The flower shape was introduced by Wally and Eric, and shaping video is here. The official version should have 6 petals, but I divided and shaped my baguette as usual, which are much shorter than full size baguettes (limited by my baking stone and oven size), went with 5 petals instead. The other shape was "dragon tail" introduced by wild yeast here.



 


They look pretty on the outside, AND within. The following is made with my 36 hour SD baguettes with rye starter (recipe here, the 3rd variation). Nice open crumb, with great flavor.



 


The next two pictures are from a batch made with my 36 hour SD baguettes with 45% whole grain (recipe here, the last variation)



 



 


The fancy shape may have made the crumb a bit less open, but not too much, pretty happy with the results.



 


Submitting to Yeastspotting.

Comments

rolls's picture
rolls

gorgeous photography! thanks for the links, such an interesting way to shape, although i couldn't find the dragon one but it did seem familiar, im sure i must've come across it on this site somewhere :)


 


thanks for sharing your interesting baguettes :)