April 16, 2012 - 7:20am
Baguette a l'Anciennce w/ Cold Retardation
I followed DonD baguettes recipe... and this is the result. I made little adjustments though.
*notice my cute improvised lame! :)
the ear!
the crumb...
the crust! not too thick and sooo crunchy!!!
what do you think about the crumb? I am a bit puzzled... Maybe I will mix with some T55 farine ?
I used T65 farine and farine de Seigle.
Please comment... It's my pleasure as it will help me to improve a lot in baking!!!
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Comments
Baguettes! As good as any anywhere. Very nice bake.
Thank you dabrownman. I am trying my best to master the baguette... lol! :)
The crumb has big holes, so that's good. :) Nice oven spring, grigne, and color.
Thank you Lazybaker! I was a bit nervous with the result. But my husband is my biggest fan! lol! He is patissier though he don't bake breads. I thought that maybe I can make some breads and impress him! Well I did! He was so happy with my improvements! :)
So it is fine to use just T65 flour, yes?
I've never worked with T65 and T55 flour. Another board member had written about the T65 and T55 flour. They seem to like the T65 better. Your baguettes came out great. So it's fine to use T65.
http://www.thefreshloaf.com/node/25628/xxiii-%E2%80%93-here-last-first-experiment-t65
http://www.thefreshloaf.com/node/25365/xix-%E2%80%93-there-good-reason-everything-revised-hamelinet-poolish-baguette-t55
Yes I thought of that also... That T65 is is great to use for baguettes... as the usual boulangerie here uses this kind of flour. Thank you for the link lazybear... I experimented another bread and i put everything I saw in my cupbooard. Well I hope it will turn out good.
I will post it when it cools down a bit..
Sorry for my english I don't speak good...
I saw your other post, too, and I am very impressed with the way your bread looks. Among all the other virtues, your scoring is really perfect.
Pattycakes
Thank you pattycakes! I never let my hubby do the scoring! he likes to score some of the dough but I know he will definitely score like abstract! lol!
I often browse and read and practice. For my scoring I learnt it from watching in youtube, the techniques etc.
I thought of giving up before because of my past 3 attemps in baking pain aux cereals... (its my hubby's fave and baguette) and it turns out disastrous! so I started to read here and watching videos and with the help of dr. Google. :-)