The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

My first decent boule made with my own yeast culture

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BusterBaker's picture
BusterBaker

My first decent boule made with my own yeast culture

My boules are coming along.  Now its time to add some stuff to/in it like poppy seeds, cheese, etc.


 


MY baguettes are okay except for lacking a more open crumb.   I have a few more things to change/try


before I resort to a "Please help me with my baguette crumb" post.

jcking's picture
jcking

Your dedication to the dough has paid off. You're now the proud parent of something that will disappear. Carry on!


Jim

Ford's picture
Ford

Your boule looks good.  I did not see the crumb, but, if by open, you mean bigger holes, then try a slacker (wetter, higher hydration) dough.  Slacker doughs are harder to manage.  I use a dusting of flour to get the surface so I can stretch it in the shaping without working in more flour.


Good luck and keep on baking,


Ford

BusterBaker's picture
BusterBaker

Thanks for the kind words.   I didn't do a pic of the crumb on the boule, but my crumb issue is with my baguettes.    i've tried a higher hydration dough(baguettes) with the same results.


I have a couple more variables to tweek on my baguettes before I call for help.   I have a baking stone I will use instead of a cookie sheet to bake on.    I have also purchased some King Arthur flour to use for my dough.   Until now, i've used gold medal.  


Dale