March 31, 2015 - 8:10am
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this time i made them a bit heavier, round 300 g before baking, 240 after, 69 % hydration, i do an autolyse, then i mix in salt and yeast by hand, then it goes in the fridge. after a day of fridge rest i divide the dough and preshape, 15 min later i shape it and let it proof for 25 min, cut, oven for 25 min.
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Love the pointy ends. I made baguettes today, too, but they don't look like yours. How do you get the pointy ends like that? Great crumb, too. Bet they tasted great. Congratulations! Best, Phyllis
when you roll them out you move your hands towards the ends and put more strength on them so that they get long and thin.
cheers,
johannes