The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Unicorn mystical creature impossible to capture

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

Unicorn mystical creature impossible to capture

Sorry to take up so much bandwidth.

 By all accounts, Vermont sourdough baguette bake #2 should have been epic! But no, I had to go outside my skill set and play chemist! 

Baguettes based on, Jeffrey Hamelman's Vermont Sourdough - Alfonso style.

12/09/2022

Bake #3

Levain build # 1 @ 125% hydration

AP & Rye flour measured and ready

No need to chronicle every small detail. I will be back for the end game. Side note using my Sicilian pizza pan for these bread bakes is having a really good effect on the seasoning. 

12/10/2022

11:00 A.M. - Levain build # 2 ripe and ready to go

12:00 P.M. - Vermont Sourdough Baguette bake # 3 put to bed. T minus 18 hours and counting. Time is approximate and dependent on 16 Hr. checkup. 

 

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

The third practice bake is the charm! Unicorns must be allowed to run free! I thank the spirit of the mystical beast for guiding my progress!

 This morning's practice bake. The simple yet difficult-to-master French baguette. I am very confident I have baguettes down pat! Now it is just a function of repetition and muscle memory! Small tweaks in the slashing will come with repetition.

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

These will be my 8-ounce size sourdough baguettes. This is the weight range between the four, with not much deviation. Two were exactly the same 8.9 oz. 

I feel like I want to charge $4.00 ea. for these hand-crafted masterpieces. Yet my gut says that is too high. After all, my name is not, Eric Kayser.  What say you?