The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Baguette debacle

The Roadside Pie King's picture
The Roadside Pi...

Baguette debacle

I am going to attempt to redeem myself from last weeks baguette debacle. At the start of the 16hr. slow cold ferment this  dough is much stronger. Good sign, see you tomorrow say... 9:00 AM -ish? Smile, I am a brave soul to post this bake again so early in the process. Alternatively, I am a gluten for punishment!

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David R's picture
David R

The other baguettes were no debacle! Just not up to your usual high standards. I'd eat from that last batch and ask for more - but looking forward to your Baguette Revenge anyway. 🙂

The Roadside Pie King's picture
The Roadside Pi...

I ate Three of the eight myself, gave the two best ones to my handyman/assistant and three to my daughter.  Not sure how big I am going to make them tomorrow, but for sure they will be bigger that 240 grams a piece. I am thinking between a small batard & Lg. baguette. Smile. 

The Roadside Pie King's picture
The Roadside Pi...

these I can live with. Nice oven spring, color and texture. Taste you ask? Well what to say, I am a genius Bread maker!

Benito's picture
Benito

They look wonderful Will, you have to be pleased..

The Roadside Pie King's picture
The Roadside Pi...

Satisfied? Never!

Benito's picture
Benito

The relentless pursuit of perfection!