baguettes that don't look like baguettes - until you cut them open
Had a little fun playing with shapes when making my weekly baguettes. The flower shape was introduced by Wally and Eric, and shaping video is here . The official version should have 6 petals, but I divided and shaped my baguette as usual, which are much shorter than full size baguettes (limited by my baking stone and oven size), went with 5 petals instead. The other shape was "dragon tail" introduced by wild yeast here .
They look pretty on the outside, AND within. The following is made with my 36 hour SD baguettes with rye starter (recipe here , the 3rd variation). Nice open crumb, with great flavor.
The next two pictures are from a batch made with my 36 hour SD baguettes with 45% whole grain (recipe here , the last variation)
The fancy shape may have made the crumb a bit less open, but not too much, pretty happy with the results.
Submitting to Yeastspotting .