hello world - hoping for some expert advice on a problem I’m having often with my baguette bakes. Not sure if “cratering” is the best term, but some of my baguettes are collapsing in some sections. Today’s bake is a great example. The baguette on the left has an ear yet the baguette on the right has dipped/collapsed/cratered on one end. And while the crumb is decent, the final shape of the baguettes is a little squashed, more oval than cylindrical.
So I guess I’m asking about two different characteristics: 1. “Cratering” and 2. Squashed shape.
Can anyone advise me on possible reasons?
I tried to highlight the problems in red in the photos below.
Thank you!
Slipper shaped . Ends higher in a curve . Fairly flattened as well because dough is so soft. I use a couche but as soon as they come out of the couche they start spreading.
I can’t get a tight shape as the dough is so soft. Because the flavor and crumb and texture are so amazing I’ve decided I don’t care. 😂.
I see what you mean , I don’t have that crater issue… plenty of others lol.
See how they curve?
Are you using the T 65. What formula? Levain or yeast or both? Retard ?
The most accomplished baguette bakers will chime in. c
They look beautiful to me! 🙏
Hi everyone!
I've been making baguettes for a few years now using one recipe: https://tasteofartisan.com/french-baguette-recipe/
It works every time. I don't use a couche; instead, I bought a baguette pan, and I place a strip of parchment paper on each of the three sections. The paper seems to help distribute color more evenly, and the shape of the pan lends itself to the shaping of the baguette. I let them rise in the baguette pan, too; just cover it with a towel.
I also just use an 8" round cake plan filled about 1/2 full with water on the bottom of my oven, and I put the baking rack in the center of the oven.
To prepare for making these the first time, I watched a video about how to shape baguettes, which helped a lot. Unfortunately, I can't find that video at the moment. They come out looking great, they are delicious with a hint of sweetness, and are nice and holey on the inside. I add 50g of honey to the dough, instead of 25g.
If you try this recipe, keep an eye on the baking time. I bake for 10 minutes with water/steam at 500; then I reduce the heat and watch for doneness. Last but not least, I use a very sharp pair of scissors to score them. Sounds weird, but it works!
So, I wanted to share this great recipe, as well as my modifications. And I hope this helps those who may want to try something different. :)