12/11 and 12/12
After much concern, the days have arrived to produce Baguettes for our final practical in Artisan Breads class. On 12/11, our first attempt baguettes did not meet standard. We discovered the Bake Shop was very cold upon arrival and possibly could have warmed our water to improve our doughs. But, our doughs did not rise to produce quality baguettes. After practice last week and practice today, we were disappointed.
On 12/12, I was concerned. I wanted to be successful in my baguette attempt for my final. The class decided to use warmer water and bulk ferment and proof in the proofer rather than rely on the too cool room temp. I was very please with my final baguettes.
 |
Sheila is forceful with window pane!
|
 |
Lovely risen dough
|
 |
| Bakery Shop worthy!! |
 |
| Beautiful! I am pleased! |
No comments:
Post a Comment