March 31, 2011 - 6:17am
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.
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Your dedication to the dough has paid off. You're now the proud parent of something that will disappear. Carry on!
Jim
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
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