Straight Dough Baguette Practice
I am continuing to practice my baguettes. This latest iteration shows some promise . It seems my oven bakes slow. I turned up the heat to 480F on the second batch and got some better results. I also steamed and steamed for the first 10 minutes of the bake, then switched to convection bake, hoping the increased air flow would help to vent the steam. One other thing I did was use 10% whole wheat flour in the formula from Txfarmer for straight baguette dough. I also let the loaves proof a bit longer. I will continue my quest. I've ordered a good oven thermometer from Amazon to check the oven's temperature. Better steaming apparatus is also in the cards - with a trip to Home Depot for some lava rocks.
Baguette crumb -