Now, I am working with my baguettes again, even I have a weak oven… I may burn the ignition cords very soon because I simply overuse it, but I can’t stop myself.. 🙂
Here is the recipe I decrease the water content to 70% this time.
I baked 4 baguettes:
The two baguettes from the right : Proof ; 30 minutes Bake with no steam.
The two baguettes from the left : Proof ; 1 hour, bake with steam.
I like these crust, which are my target to achieve, nicely caramelized.
Oven spring : I may not able to get good oven spring.. may be because of my weak oven.. I need to figure out the problem..
Their crumb comparison:
The baguettes ( 30 minutes proof / no steam ) I forgot to take the crumb shot for the other one.. but it was dense as the picture below.
The baguettes ( 1 hour proof with steam )
I am not happy with these crumb yet.. I will be more careful when I preshape these dough tomorrow. Tomorrow? Yes, tomorrow!!
Happy baking!
My favorite baking tool: This bread knife is $29.99 now! It was $38ish before.
Koubo 