September 23, 2011 - 11:40am
Baguette crumb versus Boule crumb?
Good morning -
For those of you who regularly bake both of these shapes -- do you notice that your baguette crumb is always more holey, with holes throughout the crumb, versus your boule's with a more dense crumb (but perhaps a little more holey at the edges)? I think my boule shaping technique is pretty darned good -- and I realize crumb quality depends on much more than shaping technique -- but with my consistently great hole results with baguettes and subpar results with boule's, thought I'd throw the question out there.
Thanks!