Baguette...baguette...fault Alfanso :-)

Baguette inspired by @kendalm :-)

The recipe https://www.youtube.com/watch?v=DkHsbchF2-g

Few changes, no autlyse and no fridge....I know I made another recipe :-)

Good flavor. It tastes good despite the short time.

Happy baking

Gaetano

and your crumb is awesome! Well done!!!

I sent one with Parma ham :-)

Ain't that Purdy ! Well done. I think a lot of the crumb action comes down to about three things. 1 preshape with the right pressure. Too tight no bubbles, too loose big pockets everywhere. 2. Lots of heat in the first 5 minutes that's when the gases expand and do their magic. 3. Never over proof or you are in for deflation. Its really best to umderproof if in doubt as I think overproofed air pockets are bursting. For scoring talk to alsanso and be sure to kiss his hand first. Well done and enjoy !!!

Nice choice for recipe / method. He's a cool dude and will respond to email questions. If you understand French he also imparts a whole lot of information re French laws etc all of which contribute to the incredible character of baguette de tradition which in my opinion is the ultimate loaf of bread. How nice is his dark loaf at the end though !

using the worst flour you can find, 67& hydration, 2% fava or garbanzo beans and swearing like Frenchman after few bottle of wine.

Adding 10% soy flour, copious amounts of diastatic malt and 2 hour final proofing times for the worlds gummiest loaf (blech)

Slashing is the tough part, Just look down the length of the bread and divide the top into 3rds down the length, Keep the slashes in the middle 3rd only. Overlap the slashes 30%. Concentrate on the shallow angle, 3/8 " depth and be smooth and fast. Not difficult at all so it only takes about 500 baggies to get it.

Happy baking

I'm still not there and surpassed 500 already - getting close though. They start out as just stretch marks then eventually one or two will open up (probably on the ends) then a few more. Then they open up and start developing grignes and I'm sure that after that it becomes a matter of the perfect bloom. Kind insane really. Higher the hydration the more challenging but boy what a seemingly simple task that's way harder than one would expect. Sheesh !

Gaetano,

These look great and I completely agree with dabrownman's comment about scoring. One comment further on scoring - the higher the hydration, the thinner the score - meaning the more angle to the blade. Good shaping, crumb and color. The video by Louis Lamour is inspiring too. Complimenti!

My scoring are bad but...i'm studying :-)

Stay tuned :-) next baguette...100% semola rimacinata di grano duro :-) one shot one kill :-) only one baguet and a loaf...but you will see them tomorrow, they must cool :-)

Grazie Alfanso I have fun with you.