Improved Baguettes a l'Ancienne No. 2
After my sourdough boule disaster this past weekend, my bake with baguette a l'ancienne recipe boosted my confidience a smidgen...
and also some crumb...
Now, it doesn't have deep open crumb the size of the Grand Canyon like DonD, txfarmer or Ian, but it is an improvement and I'll take it. I followed the same recipe  as last week except:
- No rye and a full 500g of KAF AP
- 26 hour autolyse and 26 hour fridge proof
- Minimal handling, flipping board would help immensely
The crust was thin but crunchy and the crumb was creamy and fantastic! I swear it almost had a hint of butter. My girlfriend actually woke up at 6 am when they came out of the oven, grabbed half a baguette, muttered delicious and went back to bed. I laughed. Any comments or critiques feel free!
Amazing the difference between the 12 and 24 hr cold autolyse.