I'll start with a qualification that I am not the world's best or most consistent baker. I dove deep into the world of sourdough back in 2019 (yes, I am a pre-COVID OG) and went as far down the rabbit hole as my lifestyle would allow. For example, I brought my starter and baking accoutrements on my honeymoon where I baked a very mid almost-frisbee version of the Tartine country loaf recipe.
(My partner was not pleased, but she still loves me and we have a happy, healthy family now!)
In the years since I brought Wheatney Houston (my amazing starter) into this world, my relationship with bread has surged and regressed at various points. Over that period, I've realized that I often lean into baking when there is a significant amount of stress in my life. It's a healthy stress response for me, as it keeps my mind and my senses too busy to spiral or doomscroll.
Today, I will be attempting Day 2 of the Levain Baguette recipe from Samuel Fromartz's "In Search of the Perfect Loaf" as a way of processing my (shamefully all to real) grief from the Seattle Mariners' heartbreaking loss last night. (Extra context: it's not all about baseball. Rooting for the M's always resurfaces a lot of childhood trauma that I survived by rooting for Griffey & Co)
My intuition is telling me that the combination of deep sadness and frustration with shaping and baking baguettes seems like a dangerous combination, but the dough is ready in the fridge and dough is boss.
For today's bake, I need to grapple with the fact that the recipe calls for using a baking stone (which I don't have), and half a cup of water for steam (which I suspect will negatively affect the bake if it's below the pan without a baking stone). So, as the oven pre-heats and I psyche myself up for another practice round of baguette shaping, I'll try to figure out the thermal dynamics of how I can make this work in the oven.
Any suggestions would be greatly appreciated, even if they won't be helpful for this particular bake! I'm planning to follow this recipe every Monday/Tuesday until I get it dialed in.
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I use my very large granite ware roaster cover. A cover of any kind takes the place of any other steam need as the bread steams itself. Just like with a Dutch Oven.
as a substitute for this with a baguette shape I have no solution for the current bake .
If you look at any rectangular chef pans many folks use one of those in a size to fit over the stone. It works great and you can add handles.Get one from Webstaurant or the like.
I have a baking steel which is much better than a stone since it won’t crack or break etc.
So for your next bake that’s the assignment. 😊🙏
Caroline's idea sounds good. There is also Silvia's steaming towel method, much loved on TFL:
https://www.thefreshloaf.com/node/20162/oven-steaming-my-new-favorite-way
But I just wanted to say your starter moniker is great: Wheatney Houston - very clever!
Lance