Super proud of my progress already. Started making sourdough back in June of last year and I’ve been itching to try my hand at baguettes. Messed up my steam blast on the first batch the results were very telling (no oven spring/expansion/color). First batch was also very much overproofed.
Please share any useful tips you have for shaping, as this is going to be the hardest part! Heck, I’m even open to other recipes!!
I’ve been watching Pertinent’s gozney tutorial on repeat, but I’m using the recipe below. I’ll likely switch over to using a yeasted recipe soon since this one just takes a bit too long with the pre-ferment/levain.
https://www.thefreshloaf.com/node/32906/san-joaquin-sourdough-baguettes
by lysergic_Dreems
7 Comments
I never get that big wholes, I don’t understand what I’m doing wrong.
I’d be proud to make those baguettes, well done!
How many grams of dough each?
You crushed it!!!!
Amazing progress!
Those are pretty great! Good job.
Are you using one of those curved tins with the holes, or do you use a couche? I figured a couche would be easier to store and more generically useful, so that’s the route I went, but they really kick up a lot of flour dust, which I don’t appreciate.
I like to watch these videos of professionals just working. They don’t always shape baguettes by hand, but even just watching them handle them and how they work the couche and score them is pretty helpful. No words, just watch the hands. [https://www.youtube.com/watch?v=MU3et-eDp_o&list=PLwzg_O_BpKyHKRtSgTwcfC8Q-ATNYaPXH&index=16](https://www.youtube.com/watch?v=MU3et-eDp_o&list=PLwzg_O_BpKyHKRtSgTwcfC8Q-ATNYaPXH&index=16)
It’s a journey, enjoy it!