February 12, 2016 - 6:36am
First few Sour dough loaves
After trying some low hydration recipes <50% just to get the hang of baking, having never been much of a baker before, I took the advice given and began to work my way up.
First I tried a bit of a home made recipe for 60% hydration.
Came out well although there was a lot of oven spring towards the top of the loaf.
Then I tried the baguette recipe posted in my earlier thread, with a few changes due to ingredients and time. I was pleased with these, but I think the ceramic baguette tray I have (bought by my girlfriend) constrains the circumference a bit too much. That and the end dropped off the tray making the weird "nose shape" you can see.
Before anyone says it, I'm off into town now to go an get a wire rack!
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The loaf looks great to me. Keep up the good work. BTW, I sometimes use the grates on my range to rest the bread while it is cooling, nothing wrong with that in my opinion.
You bread looks fantastic, beautiful colour and lovely looking crust and crumb.
Yummy with just unsalted Butter and a Glass of Red Wine.
experience when making a baguette too long for the stone or pan in the home oven. Making a 24" baguette in a home oven requires a bigger oven and stone. I don't mind the droop but do make them smaller so it doesn't happen often now a days. Just call them rustic baguettes and you are all set - then you don't even have to score them and just let them crack where ever - like Pierre Nury's Rustic Light Rye ones! I think rustic loaves just taste better for some reason:-)
Well done and happy baking