The Fresh Loaf

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Benny’s Baguettes

GlennM's picture
GlennM

Benny’s Baguettes

Been stuck in the house so baking helps with the boredom. These are my take on Benito’s baguettes with low protein flour. They look ok so far, check the crumb later!

Thanks to Benito for posting this process!


HeiHei29er's picture
HeiHei29er

Wow, those are nice and plump!  Hoping you have a great crumb as well.  Looking forward to seeing it tomorrow.

Benito's picture
Benito

Glenn, very well shaped baguettes!!  I can’t wait to see the crumb.  

Regarding the scoring, you can see a difference between the one on the left and the other two.  The one on the left the scoring was perfect, the start and stop of each score was completely in the middle third of the baguette.  In the other two, after your first score, the start and stop of each of the following two scores migrated gradually outside of the middle lane towards the right outside third of the baguette.  This causes the bloom of each score to look like it is traveling and gives the baguette a sort of twisting appearance.  Other than that these look really great.

Benny

GlennM's picture
GlennM

sorry, no crumb shot, they are in the freezer now.  They are good but not as open as I hoped (bit dense).  I have made many baguettes and would like to find a way to make them a bit lighter.   The yeast baguettes seem to be more that way. I think I stopped the BF a bit early on these. Btw, thanks (Benny) for the comments on scoring! 

Benito's picture
Benito

You're welcome Glenn, always happy to help.  I hope you narrow in on your fermentation with your baguettes.  I found it quite counterintuitive but my baguettes only improved when I did less bulk, only 20% rise on the aliquot jar and then 30% for baking.  Any more than that I wasn't able to get ears, but at that proofing, I am able to get ears and yet still a good crumb.  Good luck and keep posting, crumb shots are always helpful if you're seeking help.

Benny