The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

My baguettes came out of oven discolorized!

Thalia0503's picture
Thalia0503

My baguettes came out of oven discolorized!

So I have been using the tartine bread baguette recipe. But my baguette came out a grayish color and veri stiff and not life, it was fine when I was doing the folds and I could see the tension building, untill after I put it for its bench rest! That’s when it all went bad I think ?

what do you guys think Happened?

 

tgrayson's picture
tgrayson

The photo makes the baguettes look tan, not gray, but otherwise it sounds like they were overproofed.

Barbara G's picture
Barbara G

The things that come to mind (not being an expert) are:

Is it possible you forgot the salt?

What was your oven temperature?

What about steaming... did you remove source of steam after ~10 minutes or so?

I'm sure someone with more experience will have a more specific idea.

 

alfanso's picture
alfanso

Tartine breads are generally really high hydration doughs.  If this is your starting point, you may be better off to start with something in the mid 60% range.  Building tension on those finds that they hold their taut skin easier than a higher hydration dough.  If this is the case, start with a lower hydration and work your way up.  As far as coloration, grey or tan, I don't have a clue.

 

Lechem's picture
Lechem (not verified)

Has problems browning and develops a thick crust.