Six fold baguettes
One of my cooking projects for this year (I even blogged about it) is to make decent baguettes.
This is my second attempt using the proper shaping technique, and I feel I'm getting there, however, the final adjustment I must make is halve the recipe and make 3 baguettes with it, instead of 4 baguettes with the full recipe. Now that I got the shaping more or less under control, I noticed that I could make much longer baguettes, but had to kind of "squish them back" to fit in the baking tiles in the oven. IN other words, before, when my shaping was pathetic, the baguettes would fit in the oven because I was unable to do the stretching. Now, the shaping is good, but the oven is not big enough
what is a poor woman to do? Adapt, I guess. So next time I'll make three baguettes, hoping that they will be thinner and just long enough to fit my oven.
Is my reasoning correct?