February 8, 2015 - 1:14pm
Third Baguette Attempt
Certainly understanding why folks get obsessed with the chase for baguette perfection. I think the last round were better shaped, these had better positioning of slashes (more parallel with the loaf than before), but I need to work on consistent depth of cuts.
Taste was better as this was an overnight dough, and I'm quite happy with the crumb. Hoping to try a levain batch soon, but my starter seems to be losing vigor :( Might have to try the pineapple juice if I need to start again.
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Hi greenbriel,
You are off to a great start with a beautiful crumb to boot. I sure do wish that my baguettes initially came out as well as your first three attempts. I've seen it written many times that baguettes are the hardest shape and score to do well. A never ending battle for the "two steps forward, one step back" method of progress. A most satisfying as well as frustrating challenge to be consistent from batch to batch. But you are already well on your way. Stay the course!
alan
Appreciate the encouragement. Definitely enjoying the pursuit of consistency. It's making me want to bake daily!
Better and better every time. I'm guessing next time you will crank that blade over to 30 degrees and get some ears for sure! They won't taste any better and the hat crumb is already great. Well done and
Happy baking
Next thing you know, you will be getting those weird knobs on the ends:-)
I think the charm is quite a few bakes away, but appreciate the nice words and feedback. Had better ears on the last round, but I think I was too focused on position rather than angle with this bake. Will try to remember both next time. Pleased with the crumb, surprised it's that good from the regular FWSY dough, which is so different in boule/combo cooker mode.
What weird knobs do you mean?!
Her's above are better but her here is my attempt
Not sure I like that look, are the knobs a traditional thing?
I can't stop making baguettes! Got three 40% w/w proofing on the couche right now, wish me slashing luck!
that tend to bake more boldly as well. No it isn't traditional but it is trendy which is way better.\and day.
Slash down the length of the bread but only in the top middle 3rd of it, overlap the slashes 30% and get the blade 30 degrees to the surface. No worries - you will do fine this time ...or the next time :-)
Good luck