You just slap it on the bare counter like that?
Anyone tried baguette? I might try that this week.
Baguettes are tricky as you need a way to make create steam in your oven, and the baguette generally won’t fit in a dutch oven.
You can wet your hands to stop the dough sticking to them.
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I’m having a hard time understanding why anyone would want to make a baguette. They may not be the nut low of bread, but they are down there.
Maybe if you’re making an banh mi or something. Even then, I think an optimal banh mi baguette is a bit different from a standard baguette.
Jesus that is impressive. I don’t know why I can’t get an ear like that!
Baked these today using recipe/method from Joshua Weissman
Only change I made was I used a stand mixer for the initial mixing and slap and fold, still doing stretch and folds by hand.
I’ve had a few flat loaves, which I think were caused by under kneading or degassing when the loaf stuck got slightly stuck to the banneton,
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Today’s loaf. I added a cup of ice to Dutch oven right at start of cook.
Still can’t figure out why I can’t get an ear. Otherwise, feel like I am improving with each loaf.
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That Is interesting and I hadn’t noticed. I am not scoring that far. I’ll have to do that next time.
The last loaf I posted was 78% hydration as well.
This looks very much like mine.
The last thing I haven’t achieved is a real stable ball at the end. One that holds up and doesn’t sort of sink. On the videos when they form it looks almost like normal bread dough. I think this also helps with the scoring.
Mine is still a bit “loose” and saggy even when I put it in the banneton.
My thinking is more flour maybe at the end when I form.
My last loaf had these steps for forming gluten which should be plenty.
3 hour autolyse.
5 minutes slap and fold on counter
counter fold
Lamination
4 coil folds in bowl
Think this weeks project might be this.
I recommend these or similar. Reusable and much easier than plastic wrap.
https://www.amazon.ca/gp/product/B07CL7H1FN/ref=ppx_yo_dt_b_asin_title_o03_s00?ie=UTF8&psc=1
Are those breads outside? If so, why?
So you took it out for photos and then brought it back in?
I realize it’s not much extra effort, but that kind of commitment to the internet bread game seems pretty hardcore.
All those bubbles are interesting. Don’t have much to base this on but that seems like maybe over fermentation?
Here is my timing
7 am make starter
10 am autolyse
12-12:30 add starter
1:00 add salt
1:30 slap and fold on counter
2:00 counter fold
2:30 lamination
3:00 coil fold
3:30 coil fold
4:00 coil fold
Optional 4:30 coil fold
6:30 shape and bench rest
6:45 into fridge
7 am bake
Will be more sour I think as long as that’s ok.
