January 17, 2021 - 1:37pm
Thanks Mickeys big mouth for crust improvement
Since Jeff Bozos took my malt off the shelves at whole foods I decided to resort to misting my loaves with the Maltiest think I could think of. Yeah that's right, sticky goodness of Mickeys big mouth. For the record my own little quirk when baking is to dissolve some barley malt in my spray bottle and lightly mist just prior shutting the door. Makes for a nice glossy crust.
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Geremy you’re sharing your baguette secrets now with us the masses. One of these days I’ll need to find some malt and try what you just shared. Beautiful baguettes sir.
Benny
Especially considering that, you know, people are watching. Maybe it can be sort of a thing like magicians guild. Um I think you out to try a misting bottle as opposed to brushing - isn't that your thing ? Brushing the loaf ?
but when I do spray, I prefer Dos Equis.
An Uruguayan phrase is garra charrúa - jerri-rigging, doing whatever it takes...
You raised a pair of good looking twins here!
I am half referring to your colorful posts ^^^^^, but also when I pulled these out the leftie had not been misted and was rarher dull which made me think of your keen observation about a month ago on a duller bake.
Did you happen to notice the interesting burst on the right (glossy misted) loaf ? This happened beginning with the preshape. The usual dry layer was very limited due to the way I divided the dough and as such didn't make it a the way around the shapped loaf with sort of seam running mostly down the center when I scored. Kinda cool looking end product me thinks -