The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Critique my Country French loaf

Got-to-Baguette-Up's picture
Got-to-Baguette-Up

Critique my Country French loaf

Hello,

Using Travis J's method for this one.  An overnight Autolyse+salt, then add starter, knead by hand until smooth (5-10 min, rest 5 min, then 5 more).  S+F every hour for 6 hours.  Preshape, rest 30 min, shape, proof 3 hours, bake in combo cooker 15 min covered, 15 min uncovered.  

This bread is good, tastes good, great crumb.  Personally, I like a much more open crumb.  Its why I used this recipe.  It said, 'getting an open crumb from STIFF dough'.  Well, my method didn't get me there.  Anyone have any tips for me?  Thanks!