The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Please return your seat to the upright position.......

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

Please return your seat to the upright position.......

We are approaching sourdough baguette competence. Finally baguette bake I can build on. One step forward

and two back, a new obstacle emerges, too much four on the dough. Grades Shaping B- Slashing B+ Transfer to peel A Color B+ Achieving a respectable baguette overall B (pending crumb inspection)

DanAyo's picture
DanAyo

2 suggestions for excess flour. BTW, some people like the floured look.

  1. Take a cheap natural bristled paint brush and lightly brush off all flour
  2. Take a cheap natural bristled paint brush and paint the dough (after scoring) with water or egg wash. Water will enhance the crust bubbling.

Will, I have struggled with ears that are produced by scoring. Alan has spent a good deal of time with me. I suspect we focus too keenly on the actual scoring and not nearly enough on the strength of the dough and the shaping. It’s just my opinion, as stated I struggle wit dem ears...

Mini Oven's picture
Mini Oven

...and you can also brush off the flour after the bake if you so desire.  (Keep this brush clean and separate from a raw flour brush.)

:)

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

Ms. Oven!

Mini Oven's picture
Mini Oven

I just had to throw in the brush info for the newbies, forgive me. 

Wish the bread my dad had at lunch looked so good.  

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

I actually posted this photo in my corned beef pie teaser post yesterday. Keep an eye out it's about to come out of the oven.  Looks wonderful

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