August 17, 2015 - 10:57am
Thank You D.M. Snyder. SJSD Baguettes
Thank you David for this recipe. I've been waiting months to do these until I felt confident and comfortable enough to try. Crumb shot to follow.
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Thank you David for this recipe. I've been waiting months to do these until I felt confident and comfortable enough to try. Crumb shot to follow.
I hope you enjoy them!
David
Just fantastic. I couldn't resist tearing into one of the loaves about 90 minutes after taking them out. Bravo to you!
hester
How interesting, and some very nice looking baguettes. I was contemplating doing exactly the same thing, and spent some time this weekend thinking about reducing the hydration in David's formula to 65% to make it easier with European flours available here in the UK, and because I'm still struggling to perfect creating good dough tension with very wet dough during shaping.
David also wrote some beautifully clear instructions for this revised SJSD formula recently. It is lovely to see experienced baker share their knowledge and enthusiasm so generously on this site.
Happy baking! Colin.
Thank you for commenting. It is very hard to create the right tension in a high hydration dough. And right now in the northeastern US it is very very hot and humid, so scoring is also a challenge with wet doughs. For that reason, when the dough is wet and the air is wet I sometimes (and this time as well) pop the shaped loaves into the fridge or even freezer for 10 minutes before scoring.
Happy Baking,
hester