The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

couldn't resist to try some baguettes today...

jungnickel's picture
jungnickel

couldn't resist to try some baguettes today...

...flour, water, salt, instant yeast, long cold fermentation

 

Comments

aecummingsII's picture
aecummingsII

These are really beautiful baguettes! What was the weight of each one before baking?  My baguettes always end up too fat because I'm unsure how big to make them. Also about what is the diameter of them baked?  I do realize they vary a bit, but close is good enough. Thanks and with the nice long cold fermentation were they " holey"?

jungnickel's picture
jungnickel

I like them more if they are a bit more thin, so before baking they are about  3 cm diameter and after baking 4 to 5, they weigh 200 g before baking, i'd love to make them really really really long but my oven...

a_warming_trend's picture
a_warming_trend

They are just gorgeous! I love the length; they're almost ficelle-like. 

I am also in awe of the crumb you achieved with 64% hydration! I'm addicted to high-hydration, but posts on TFL are always tempting me to experiment with less water. 

Wonderful work!

jungnickel's picture
jungnickel

thanks you!

the hydration really depends on the flour, by trying out different ones you can end up with different percentages and the same 'feel'...

alfanso's picture
alfanso

looking baguettes, er, ficelles there.  Kudos to you, you've got the touch!  Your Jan 25th posting of baguettes was also very impressive.

alan

bikeprof's picture
bikeprof

gorgeous loaves

more info on the process...18 bulk retard? then what?

dmsnyder's picture
dmsnyder

Until you gave the weight, I thought they were full size baguettes and was wondering what kind of oven you have. The crust looks exceptional for a home oven. It looks like it came out of a steam injected deck oven.

I echo bikeprof's request for your formula and procedure. 

David

michaeltop's picture
michaeltop