I attempted txfarmers tried and true baguette recipe. I am way above my scope. However, bread is a spiritual process that truly stretches you to develop your skills both literally and figuratively.
A three hour recipe began at 1pm took me till 7:40pm. The recipe was fine. I realize that for me I read a recipe very literally like walking 1 step at a time In baby steps. This wet dough is a challenge for my amateur skill set. Perseverance is my motto in the process of creating A baguette.
I am looking to develop my ability in artisan bread. I would like to be able to use my lame accurately to help my dough to rise and release the steam etc. I would like a good crust and crumb. I want to see some holes in a pattern. I would like to learn how to handle a high hydration dough with skill.
As a funny note, I survived a dog attempting to eat my proofing dough, a finger cut by my new lame, melting children, soccer practice, and I have boys. I think being a mother of boys says it all.
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If that is a picture of your bread, it looks mighty fine. Scoring baguettes is a skill at which I have not yet achieved any degree of proficiency. It just takes repetition. If you have not yet done so, watch this video with Cyril Hitz: http://www.youtube.com/watch?v=rb0lljsKk80
As for handling high hydration dough, that also comes with time and repetition. Wet hands when stretching and folding, and a plastic scraper to help with shaping are the best simple pieces of advice that I can give.
grades these an A+ and as good as any I have managed she added too. Baking apprentices know more than they let on! I am o glad that I am not smitten with the baguette excellence but glad you are... you are talented enough to sort them out very quickly... while others are not :-). Well done..
Pongze the link was great! The lame video was very detailed and visual on real bread with a nice tutorial. Other videos do not have the actual marker to demo. Thank you! I had been air laming per another video.
Lucy, I am not exactly smitten but intrigued by the baguette. And, my kids and neighpbor devour it :). I had no idea this bread was such a technical feat. Now, I want to get used to feeling the dough and becoming familiar with it.
I am a little overwhelmed by the pain Au Levain And hydration doughs. The boule looks challenging. I would like to figure out how to add the banneton with those nice indentations on the breaD.
For now, I am a flour, water, salt, and yeast girl. I hope to add sourdough, wheat, and other add ins as I progress. Thank you so much for such nice compliments and support. This is a lovely community!
Kindest Regards,
Casey