Hi everyone,
Anyone could give me some feedback on these baguettes? Taste and texture are fine, but I'd like to get better color and oven spring.
Recipe:
450g bread flour, 50g whole wheat flour
375g water
100g starter (1:1)
10g salt
Fermentolyse 30 mins, stretch and folds 30 mins apart. Volume increase by about 50%, then into the fridge for overnight retard. Once taken out of the fridge, I let the dough volume increase to about 100%, preshape, shape, rest 30 mins and bake.
Any pointers on how I should improve? Thanks in advance!
by Few_Independence4092
2 Comments
It’s better than I could do, and I’ve tried twice! Fantastic job 👏
I saw this great video about scoring baguettes. Start the cut 1/3 of the way into the one above, I hope that makes sense.
They look fine, maybe the uneven color depends on how they were positioned in the oven, you could try a flat cookie sheet on the rack below to keep the heat more even. Did you mist them with water or use a water bath? That’s just how I make regular baguettes, I haven’t tried sourdough ones yet though.