The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

side of baguette undercooked

jenato's picture
jenato

side of baguette undercooked

So my baguette are looking nice and tasty. Crisp, blown and nicely colored top and with a nice brown bottom... however, the side of the baguettes is slighlty undercooked, the crust is really soft and does not get brown.

I leave a good 5cm between each 250gr baguettes.

Am I placing them too close to each other?

Comments

bikeprof's picture
bikeprof

you have them too close together if everything looks good but the sides are soft and lacking in color (and in my deck oven, 5cm would be too close)

jenato's picture
jenato

How does the oven influence the distance between the bread? As you migh remenbre from my other posts, I wonder if my oven has enough thermal inertia with only 1,5cm thick stone...