The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Baguettes comsostently starting popup nicely

kendalm's picture
kendalm

Baguettes comsostently starting popup nicely

2nd day in a row with super oven spring !

kendalm's picture
kendalm

Danni3ll3's picture
Danni3ll3

Awesome crumb! Are you still including soy flour in your baguettes?

kendalm's picture
kendalm

As you know I added about 1.5g a few weeks ago and noticed really nice consistent bubbles but the drawback was a increased gummyness. Part of that gummy result I think was due to my neglecting to watch times closely and I over autolysed the dough (as in like 6 hours). If you've ever done that you will noticed that the dough gets very slack and final mixing happens in about 4 minutes (total). You end up with goo. So recently I decided to be much more careful but, still add about 1/2g (to 800g flour) as well as 4g fava flour. Final proof is 40-50 minutes which also was pushed to an hour plus a few weeks ago. The result is great spring which you pretty much predict when scoring as the slices are much more controlled. When dough gets gooey and you score, it will stretch and stick to the blade and you know the loaves are going to deflate. I've had enough bread from boulangeries around France to feel that I am finally getting about as close as humanly possible to the real deal. Of course the imported French flour I use helps a lot. Its just amazing stuff and when treated right, delivers a delightful loaf :)

kendalm's picture
kendalm

I posted a blog entry yesterday and I think the crumb was a little nicer. Controlling the size of the bubbles seems at least for me all about preshape and final shape pressure and today I went a little looser which opened the bubbles up a bit more. I personally like more smaller bubbles say 1cm max in size. Today there were more larger pockets which is Still nice but all part of the quest :)

kendalm's picture
kendalm

Danni3ll3's picture
Danni3ll3

I sure wish I could have a bite! There are so many good posts on TFL that I cannot possibly make everything. I think we need to have a get together somewhere and have a bake and share!

kendalm's picture
kendalm

I totally agree ! - Anytime dabrownman posts my mouth waters or alfanso and his amazing scores !  Wouldn't that be a treat having a get-together. Just for the record, there's not much left already - when they're good, they seem to vanish :) 

 

alfanso's picture
alfanso

Your baguettes have gotten progressively better over time.  You know that.  And although you may want for better scoring (wishes do come true, ya know), your shaping and the open crumb that you regularly achieve is an envy of just about anyone.  These look great.

alan

kendalm's picture
kendalm

This week scoring got much better but I of course know its a while before I can get where you are. Crumb is actually for me the thing I like to focus on and and just love watching vids of french bakers showing off their master crumb. Your recent pics are just fantastic and I'm gonna get there ! Tks again sensei !

kendalm's picture
kendalm

jimbtv's picture
jimbtv

Really nice baguettes! What hydration are you using, if I may ask?

 

Jim

kendalm's picture
kendalm

I used to do 72% using this exact recipe and method excel often longer bulk times up to 24hrs instead of 6hrs and recently dropped to 71% for better control over shaping - here's the recipe and btw he's pretty good at replying to email questions as well - https://youtu.be/DkHsbchF2-g

dabrownman's picture
dabrownman

Very nice!  Happy baking

kendalm's picture
kendalm

Pretty happy with the results becoming more consistent - here's the prior day - http://www.thefreshloaf.com/node/51220/yeah-baby-these-loaves-are-switched