It smells so darn good in here! Lunch will be on very fresh, Ħobż Franċiż. (French bread)
General procedure: Mixing, autolyse, bulk ferment and handling. - A
Shaping - B+
Scoring - B+
Baking - A
Not to bad, for a guy that is average at best in all facets of life. Smile... Except bragging I am above average at bragging.
Time to try my hand at one more baguette formula. The acclaimed, celebrated and fresh loaf renowned,
San Joaquin Sourdough Baguettes. That my friends is a bake for another day!
Let's see the crumb and hear how you like them after lunch.
David
Using you original post as a guide, I was able to bring the hydration to 71%. I am very pleased with this formula and very happy with this second bake. The long cold autolyse defiantly added to the depth of flavor. Additionally I feel that at 400grams each, these have the perfect ratio of crumb to crust. Thanks for all your great posts!
Awesome baguettes Will and delicious ham and cheese sandwiches.
Benny
Benny, boy!
Nice baggies, Will - or should that be Phillipe? ;-)
Lance
Thanks Lance. I am very happy with my progress on the baguette front!
Hey, Lance,
What to say about this experiment.
Naturally flavored/colored pasta dough! Worthy of a blog post, or does not fit in here?
So squid ink, spinach, tomato, plain and ?
Sorry, my Philippe tease was reference your Mixer-Owners post!
Lance
Okay, here is the rundown.
Green= Parsley
Red= Tomato
Black= Squid ink
White = only water & oil
Yellow= Turmeric, it was going to be saffron. However, for this test run I went with the cheaper turmeric.