Big thanks to Alfanso for help with Spring aka Bust and big ears
This is a quick shout out to Alfanso for his advice on my baguettes which I had spent ridiculous amount of time concentrating on flavor and inner structure. My loaves (especially the commercial yeast loaves) would regularly spring well but almost never produce any burst and ear along the scores. A few exchanges later and after watching his videos the last few bakes have improved each time.
Attached are some pics of the latest bake this time using Moulin D'Auguste T55 and T65 - 2 baguettes and 1 Batard from each of these two flours. Seems the real key is just getting that blade in at the most shallow angle possible.
What's really interesting is that I usually create my own flour blend for baguettes which consists usually of 2% bob's redmill fava bean flour, >1% of Bob's soy flour and about 1-2% of wheat malt. Without this, KA flour does not provide a super flavor profile. The French flour differs from American flour and the first thing I notice is that it contains Malted Wheat flour whereas most american flours contain malted barley. It seems impossible to find malted wheat here. All the malts (diastatic or not) are barley. I have to go to beer brew supplie houses to get malted wheat. What's up with that? Why is wheat malt such a difficult product to find in american flours?
For anyone who's ever been to France and had baguette de tradition knows that the flavor of their bread is so in-your-face good and it's really very difficult to find a bakery in here that even comes close to it. No matter how much people brag that bakery X is good, it just never seems to equal!
As for this batch, pretty darn happy. Tks Alfanso !