Our class is practicing Baguettes for Artisan Breads class final. Monday, I started on my dough just like I have in class before. Choosing to rise and bake my breads on the baguette pans began my downfall toward a poor product. I also overworked the dough while shaping and preshaping. Result: gummy product with a very tight texture!!
Tuesday, it's a new day and I am ready to perfect my baguettes for final!! I scale with care and time and observe the bulk fermentation with one fold. I barely preshape to avoid releasing CO2. The preshapes are bench rested and then I roll out the baguettes handling as little as possible. The baguettes are baked in the deck oven on stone.
I have to say, at times I have doubted techniques, thinking they just did not achieved the desired result. Well, all the extra attention really paid off for me. My baguettes were fabulous!!
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| Rustic, floury, crusty |
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| Large uneven holes |
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| Fab photo |
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