June 6, 2015 - 1:48pm
Been a while!
Hi Loafers! I've been baking a bit less, mainly straight dough same-day or overnight baguettes, and I figured I've posted enough baguettes to bore the most ardent enthusiast!
Made some of David's SJSD baguettes in batard form today, and they came out quite nicely. Crumb could have been better (more consistent and open), but flavor is good.
My starter has become a champ. It sat in the fridge for about six weeks, and responded to it's first feeding as if it had been on the bench with daily feedings all month. Very pleased.
Hope everyone is having a great summer!
Cheers,
-Gabe
Grigne:
Closest I've come to blisters:
Crumb:
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and welcome back. As you are a self professed serial hobbyist, I figured you'd already gone on to other things after a burst of every increasingly quality bakes a few months back. But you haven't lost a step. These batards are really beautiful. Exceptional everything. The crust is really superb, and yes, those pimply things are blisters! I love the depth of color on these. Whose formula is this?
Funny, as I recently stepped away from baguettes for a while to play around with batards.
alan
Appreciate the nice words.
It's David's SJSD formula (one of your faves, I know). I was catching up on everyone's blog posts and noticed you had been making more batards, funny indeed! They are easier, for me at least, but a very satisfying shape. I made a conscious effort to keep them in a few minutes past where I would normally to get the bolder bake, and it did pay off in crust flavor. It's very nice to have finally and consistently got the steam component down, thanks to you and David recommending the combo of lava rocks and mega-steam.
Cheers,
-Gabe
PS - latest hobby is FPV quadcopters, but I have been baking at least every fortnight :-D
Wonderful, dark crust! The crumb actually looks outstanding to me. Some of the openness I usually get is due to proteolysis, which isn't really desirable.
It's getting on to dinner time here, and I'd love a slice of one of those right now!
David
If the crumb looks good to you, then it looks good to me. I generally strive to make things look like they do in your photos :)
Wish I could send you one in time for dinner.
-G
Plenty to be proud of there. Well done and happy baking Gabe
Been catching up on your posts, good to see you are still master of the wholegrain universe :) Amazing and inspiring stuff.
Le splendide fotografie rendono al massimo lo straordinario risultato conseguito, complimenti sinceri, ottimo risultato e grande passione.
Cottura impeccabile, colore e spessore della crosta omogenei, alveolatura della mollica da sogno......
Congratulazioni.
Anna
Molto ha apprezzato.