Saturday MEGA Baguette
This week I made the dough for Hamelman's baguettes with poolish yet again. This time, instead of making three 11-13 inch baguettes, scaled at 250g, I made one 750g loaf. Since the 250g baguettes would be called demi-baguettes, clearly this was a mega-baguette. Clearly.
Okay, fine, I made a batard and scored it like a baguette. Still it came out pretty nicely.
Crust Crackles, too!
No bursting between the scores! Though on a batard that's kind of cheating. Anyway.
No crumb shot this time--we had company over for dinner and I wasn't quite willing to beg their patience while I snapped pictures of the bread, the way I regularly do with my wife. Moderately open crumb, comparable to my recent baguette efforts. Good flavor, nice crust, though a little chewy.
It will be back to baguettes next week. Happy baking, everyone.
Comments
The crust looks thin and crackly. I wonder if drying it out in the oven a bit would have kept it crisp longer.
David
I did dry it out for 5 minutes; perhaps it needed longer. Still pretty toothsome.
-Ryan
This is what they are called. I made Dan Di Muzio's version and it was very tasty, I loved the shaping and yours is perfect! He says when they are scaled to 500g or 18oz. they are called a La Parisienne...It' on my blog, baked it weighed in at about 16oz.
Sylvia
Karin