The great baguette quest N°2 - Acme's rustic
Well, I haven't been around much lately, just too busy! But yesterday I decided to read the directions VERY carefully and try the Acme rustic baguettes once again. Howard's looked so great, I figured I should try again respecting every single step because I didn't last time.
The difficulties I found were the flour and the weather. It's HOT, around 30°C and over 25°C in the kitchen. Things went fast and I'm not used to this extra heat with this type of bread. I think I got them in the oven at almost the right moment. I got some oven spring this time... though probably not enough. The initial rise was a bit too much, I think.
Now, the other problem is the flour. The crumb was similar to the last baguettes I made which makes me think there is a gluten problem happening. During fermentation the dough gets very bubbly, but the bubbles end up baking quite uniformly compared to a very holey, open crumb. The dough was sticky and remained very soft and sticky. I even added flour even though Glezer said NOT too. I HAD to! I think the American recipes use a higher gluten flour (that's what Glezer said in her book) and the French flours don't react the way they should for these recipes. Now, I may be TOTALLY wrong and would like some input. I bought some gluten and thought maybe I should try to add some the next time. Is this a good idea and how much?
Other than that, they TASTE great and they are very light and airy even though the hole structure isn't picture perfect.
I'll try the ones posted in my last blog entry next following ALL the indications given. But before I do that, I'll wait to get some gluten answers.
Acme's rustic baguette crust
Acme's rustic baguette crumb