Something between a demi and full size. Lets just call it a 3/4.
Looks beautiful! Must have been baked on tiles for that length.
This is the unit I use - rather new and still dialing in to some extent - http://www.thefreshloaf.com/node/64961/new-oven-just-arrived
Great all around!
I've canele'ing recently - a bit like the sesame street song 'one of these kids is doin' their own thing' (I say that in the face of the ciabatta CM) but started to crave me some plain ole baggies today.
Geremy you obviously have you new oven figured out, awesome baguettes not that you need me to tell you that! Now what flour(s) did you use to make those with?
This time about 20% the blend is Meuneries T55 Khorasan from Canada and 80% of my usual T65 Moulin D'August. I like this blend ALOT. Also hydration pushed to 75%. As a side note I did about 45 minute autolyse and that always seems to get a quicker mix than a 20-30 minute autolyse. Flavor this time was really nice. I think what I am noticing is that around the end of the mix cycle if I can get the dough to come together faster before you can really detect the scent of the dough, it seems that the flavors trap better this way. And I am talking about 'hmmm seems tastier' but rather, its obviously tastier. short answer though, Im representing the great white north again comrade !
Looks like you are back on track, and haven't lost your touch. I'm guessing the shorty is the same weight as the full sized kids.
(Psst - don't mention the word comrade or you may be getting a knock on your front door!)
Thanks Al, on that topic I used to have a t shirt swapped at a meet (in my gymnastics days) from a soviet athlete. One day while wearing it out and about I did indeed get a nasty confrontation. I made up a bit of bs story that I won it off the other guy. Truth is nobody in the world could beat the CCCP in my sport back in the 80s. Just do an internet search for '1988 world trampoline championships'. They took all 4 top spots (only 4 athletes per country).
about 300g before the bake. I plumped the others up about 25g each leaving number 3 a tad underweight.
What a class baker you are, Geremy! Those are flawless...
Still not getting the right internal temps. The stone is spot on but getting the load-time ambient to 450F is taking some knob toggling to very fine tuning and timing. Not totally happy with the rise yet - but I will take the compliment. Thanks Danno !
Looks like a nice lunch with your exquisite batons. Damn near perfection! That's an interesting choice for the wine. A pink zinfandel?
Your'e hilarious. Its a smoothie. My kids have been eating the big tech covid diet for months now (aka door dash and postmates) that I finally cracked and said no more, time to eat real food made at home. For the record I got a ton of flack from my 14 yr old mr smarty pants for the smoothie being too thick.
Now that I have veered to my other passion: solftware, jeepers ! I wonder how long before our phones have an "I'm hungry' button and we all just press it and wait for software to decide the 'best' meal and then mobilize their dependents to cook and deliver it ?
You are a man of many talents. You might enjoy reading one of my favorite poems by the guy who wrote Trout fishing in America. A former local who sadly went out like Hemmingway. All watched over by machines of loving grace
Great poem. Reading it I got visions of the scene in annihilation (if you saw it) where natalie portman is trekking along the seashore with crystalized trees in the background. Kind of amazing how a poem can conjure such vivid images. On the topic of good poetry how about Anne Sexton 'all my pretty ones'. That's gut wrencher.