The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

4/12/14 Bake

April 13, 2014 - 11:37am
Wingnut's picture
Wingnut

4/12/14 Bake

I based my formula on Reinhart's. I used a Biga and let it proof in the fridge for 20 hours then mixed by hand. S&F every 30 min for 2 hours, bench rest for 30 minutes then shape and bench proofed for one hour.

Baked on pizza stone with steam at 480F

Some good blistering

and a nice crumb, for me

Cheers,

Wingnut

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Comments

dabrownman's picture
dabrownman
April 13, 2014 - 12:23pm

baguettes.  Beautiful crust and that crumb is better than that.  Very well done Wing.

Wingnut's picture
Wingnut
April 13, 2014 - 8:20pm

I forgot to mention I used leftover pasta water again. 

Thanks for the kind words.

Cheers

Wingnut

Song Of The Baker's picture
Song Of The Baker
April 13, 2014 - 5:35pm

Unlike you to produce baguette posts, but they sure did turn out great.  Nicely done man.

John

Wingnut's picture
Wingnut
April 13, 2014 - 8:24pm

Thank you John, I think they were a little large in diameter but they are quite tasty.

Cheers,

Wingnut

CAphyl's picture
CAphyl
April 13, 2014 - 1:41pm

Wingnut:  Beautiful.  I do like the blistering as well.  Really looks yummy. Congratulations.  Best,  Phyllis

Wingnut's picture
Wingnut
April 13, 2014 - 8:25pm

Thanks for the kind words Phyllis.

Cheers

Wingnut

dmsnyder's picture
dmsnyder
April 13, 2014 - 2:36pm

David

Wingnut's picture
Wingnut
April 13, 2014 - 8:26pm

Thank you David for the kind words.

Cheers

Wingnut

David Esq.'s picture
David Esq.
April 13, 2014 - 2:41pm

But will the French police take issue with the fancy scoring?

i am making tartine French toast for dinner tonight. Loving my carbs. Must exercise. 

Wingnut's picture
Wingnut
April 13, 2014 - 8:30pm

I hope the french bread police don't come looking! The dough was a little too slack for the lame, better luck next time.

Cheers

Wingnut

BobS's picture
BobS
April 13, 2014 - 3:27pm

I like that crumb. 

Wingnut's picture
Wingnut
April 13, 2014 - 8:31pm

Thanks Bobs for the kind words.

Cheers,

Wingnut