The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

3 day weekend - Fin

kendalm's picture
kendalm

3 day weekend - Fin

Finishing up with a couple of baguettes and a batard. 265g for the baguettes and 490g for the batard (not quite standard weight but close enough). Note the crumb - this is the result of lower soy flour as well as my spacing out in initial fermentation whereby I let my timer lapse after the first hour and went about 45 minutes over. Dough required a punch down which I really dislike having to do. Its usually a 1 hour ferment at room temp, one SF then another 30 minute rise, SF and refridgerate for bulk overnight. Even with a punch down the morning dough was very loose and over inflated so despite having a couple of pretty loaves this is a disappointing crumb - no wow factor ... bow, over and out. Happy labor day !

kendalm's picture
kendalm

A little extra attention to slashing symmetry - unfortunately this shot doesn't really capture the improving caramelization but seems to be getting better with each progressive bake ... 

kendalm's picture
kendalm

We'll cut him open and expose his crumb

alfanso's picture
alfanso

that being a baker is the best job in the world.  Every day he gets to come in and make something wonderful.  And if it turns out to be a little disappointing, he gets to come in tomorrow and do it again, only better.

Yesterday's crumb had that something extra to its look that this one is missing.  But generally speaking, we are at the point of quibbles.  And now and eventually, onto batards.  Which are a fun diversion in their own right.  Just another fun thing to broaden our bread horizons.

alan

kendalm's picture
kendalm

Yep that's exactly what I thought this morning - seen that on a YouTube - hes a class act. That's really one of the joys no matter how much you practice there's always to some degree an element of surprize. Was also just remarking that I would rather eat a batard (or boule) but bake a baguette. Fyi, I think this batard is about half your beast btw, did you settle on an official name for it yet ?

Doc.Dough's picture
Doc.Dough

it is less about what you do right than about what you don't do wrong.

So every iteration is just exploring the tolerance on what not to do a little closer to the zone of acceptable perfection.

You won't get thrown out of the club for this batch.

dabrownman's picture
dabrownman

the two B's!  Really.  And Lucy is a bit miffed that she has found out there is another club she isn't in:-)  Your holiday weekend is over now but I hope it was a fine one and from the looks of the bread it appears to be a grand one.for sure. 

Well done and happy baking

kendalm's picture
kendalm

I would have been really happy with this crumb a year ago but since then have become a crumb snob. Is Lucy one of your starters ?