The baguette dough is looking quite happy after the completion of the four rounds of Rubaud folds. I won't bore you all with documentation of every single step. I will return with the finished product!
Aim:
To achieve a baguette with a girth and crust to crumb ratio that make it suitable as a the base of a hero sandwich.
Test weights: 350 g, 400 g.
What specific characteristics are you aiming for, Will? And how many rolls do you want to get out of this batch of dough?
TomP
This will make two 19" baguette. One at 350 g, the other 400g. Sliced in half enough for, four hero sandwiches. I like the standard baguette characteristics. Crisp crust with a light crumb. I just need e ough girth to hold the cold cuts. Some people go for a slightly softer crust for sandwiches. I like the crisp. By the way we are nearing the final proof!
The Preshape
After a couple of pretty okay baguette bakes, I got cocky.
The scoring on both loaves was a fail. Grade - F
The good news is, I am liking the size of the 400 g specimen just fine as a hero sandwich bread.
The crumb is far from dense. I think the tight uniform crumb is perfect for heros. I will treat myself to a hero next week.