The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Today's baking.

Ruralidle's picture
Ruralidle

Today's baking.

Baguettes made using mainly T65 flour from Fenchclick (in the UK) https://www.frenchclick.co.uk/p-4587-farine-de-ble-blanche-bio-t65-1kg.aspx and it is surprising what a difference a new blade in the lame makes - I had been using the same old one for ages.

 

alfanso's picture
alfanso

Lovely color, shaping and scoring.  Congratulations.  And yes, change the blade in the lame holder every 20-30 or so baguettes.  If you are using a razor blade, remember that they each have 4 cutting corners to every blade.

alan

dabrownman's picture
dabrownman

Where's is the olive oil. balsamic, Parm and basil?  I'm pretty hungry....

Happy baking 

Ru007's picture
Ru007

Those look great! 

Must have been mighty tasty too! 

MIchael_O's picture
MIchael_O

Par Excellence

dmsnyder's picture
dmsnyder

David