Slow-Moe, wishes all my friends a very good morning.
For today's exercise, we have a double batch of extra long Baguettes.
Formula exceptions.
Since this is a double batch of relatively low hydration dough, I opted for the improved mix process. Rather than the more labor intensive rubaud hand mix.
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With a goal of achieving 23" baguettes. I am very satisfied with today's mix.
All in all, a good result. The two slash scores are a failure.
Looking good, Will, very good!
TomP
After, making this formula a couple of times already, I was able to confirm the fermentation timings for my kitchen for a late fall /winter bake. The aliquot sample, and the main dough progressed in a very predictable manner.
I have a soft spot for your starter's name. 🙂
Smile...