August 26, 2018 - 1:12pm
Why do SD Baguettes stale quickly?
Why do SD Baguettes stale quickly?
My other SD breads last 5 days or so without staling, but baguettes made with SD stale in 2, at most 3 days.
Dan
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Why do SD Baguettes stale quickly?
My other SD breads last 5 days or so without staling, but baguettes made with SD stale in 2, at most 3 days.
Dan
it's why I never make more than can be eaten that day. And also why I rarely do it.
Plus you have to throw the two pointy ends away because they a e too hard, over baked and no one wants to eat them The shape in general doesn't lend itself to much of anything really except eating with cheese, cured meats and a glass of wine or dipping which means they are just perfect for a couple of things:-)
A French baker I know prefers the dark, almost burnt, pointy ends.
As with everything, it's a matter of taste.
However, if you don't like the pointy ends, just don't roll the ends to points. Calvel felt that the pointy ends were a flaw and preferred rounded ends on baguettes.
-Mike
and avoid the pointy ends or Varda's Knobs:-) My SD ones do last 3 days on the counter no problem but they never are around that long.
That’s why the French bake 3 times a day!?
"The only downside to making these baguettes is also what makes them so special: because of their small circumference and thin crust, they’re best the day they are baked. After the first day they begin to lose their texture and the crust either becomes overly hard (if in a dry climate) or soft (if in a humid climate). This conundrum is easily solved, however: just invite your friends over, slice every baguette, and stand back as they’re gone before the night is through".
Good quote. It is also interesting to note the reason for the shape is not really known. There are some interesting stories/theories out there, but nobody is sure. But if you knew you could walk by your neighborhood bakery and get a fresh loaf every day, the question would probably become "why would you even want to save it until tomorrow" - form follows function.
It's a clever ploy to keep customers coming back everyday!
Not so great for the preservative and additives industry.
and my second batch that was thicker and shorter as I failed with the pointy ends did actually almost last 3 days but all gone now...
I came across this French baker today and I love the look of those baguettes.......lovely oven spring colour, crumb and hmmmm......not that regular scoring but I loooooove the look of that...so no stress with scoring anymore and 'freestyle' and 'wild' it is....
I know, know...many teachers of art, languages, writing would say you first have to know the rule and then you are allowed to break them to become artitstic...well...what can I say...
https://www.instagram.com/p/Bm5JGi2FYRm/?taken-by=lamagiedespainsmarseille
https://www.instagram.com/p/BkCZ4Y0Ffxz/?taken-by=lamagiedespainsmarseille
Funnily enough on my last batch I muddled up the 'parallel' scoring and ended up more with an alternate pattern like the second image....hah! I actually like that pattern....
Oh Dan what have you done...now I have another bug.... Kat