The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts

Baguette cracking the full length now

kendalm's picture
kendalm

Baguette cracking the full length now

For anyone following my new oven adventures its been many months and I am finally getting burst on all scores.  I am happy.  Each score passes the gringe test where it can be picked up easily by the ear.  Boomshanka ! 

Comments

kendalm's picture
kendalm

If I can get them in since I'm a having issues uploading - 

 

 

 

alfanso's picture
alfanso

Yep.  You don't even need a bag to carry this home in, just grab it by an ear and on your way!  Looking really fine.  

BTW we have a lot of those same Dansk plates, but the model with the red "cherries" on it.  My wife bought her set in 1981, and they are still our daily dinnerware.  They were bought out by Lenox decades ago and have dropped some of the patterns from this set, so when we needed a few replacement salad plates, we had to settle for something similar. 

kendalm's picture
kendalm

I always knew you had good taste - what a trip.  Our plates are wedding gifts.  I must admit I have broken a few ... some on purpose :\ 

Benito's picture
Benito

Wow look at that full length perfection, Geremy your game is on, really well done sir.

Benny

kendalm's picture
kendalm

I think I am gonna have to try and emulate you and Alan soon and do a sesame and / or poppy coating.  Cheers Benny ! 

MTloaf's picture
MTloaf

They don’t get any better looking than that. Finely tuned and well executed 👏🏻👏🏻🥖🥖 How are you loading those sticks to keep them so straight? What’s the latest oven method? 
From King of the Hill and the words of Buck Strickland “I had it all, a rich wife, a beautiful mistress, I was living like a Frenchman!” 

kendalm's picture
kendalm

Shaping is really the key to straight loaves i think.  As I have explained to Benny, its just tons of practice to keep a consistent long loaf as you roll.  One key pointer is to elongate by downward pressure particularly on wide sections - ie try not to stretch then to elongate but rather force downwards and that causes the loaf to get longer.  Then finally stretching is ok at the very end via the tips.  As for the oven, it just comes down to watching the thermometer and loading at about 500 plus a bit which will account for the open door so that they start baking around 460.  Its a super fine line.  This is oven seems less forgiving than my old domestic oven especially since I need to actually shut it off (top element) around 10 mins before loading.  Never had to do that with the gas oven.  

King of the Hill - good quote.  From talking heads - 'you may ask yourself, well, how did I get here' 

 

MTloaf's picture
MTloaf

Same as it ever was, Same as it ever was, Same as it ever was.

kendalm's picture
kendalm

To answer your question about loading.  I have a 23 inch wide piece of cardboard which I pre-load them to the edge then use the long peel to just drop them lengthwise off the edge to the stone.  Very easy. Dan made a blog on a tool he made that did a similar thing but more sophisticated with a handle.  That was the inspiration.  I did actually consider a hand loader that I found online- perfect size but not-so-perfect price at 800 bucks.  Its basically the magic peel meets a real loader with pulleys and bearings.  Abe has one I think I saw him use it in one of his videos.  Really cool but too much dough (pun intended) 

hodgey1's picture
hodgey1

Those are extremely nice looking baguettes!