Perfect crumb, perfect crunch, scoring that I am happy with, 10/10. However, I have yet to crack how to use the pizza peel I got for Christmas.
by Imlucy17
20 Comments
honeypinn
Dust semolina flower on the peel. It helps everything not stick.
RawChickenButt
Sir… I think you have Peyronie’s Disease.
SkyBlueNylonPlank
Baguelles!
Breadwright
Some high heat parchment will solve that. 👍🏻 Martin
AlecZander777
Try using a 50/50 mix of ap flour and rice flour for your dusting. It also helps scores contrast well, but honestly yours look great. I’d happily still make a sandwich on these. Happy baking!
Yonkit
Been on that journey. Care to say what worked for you?
fr33d0mw47ch
Those are Australian baguettes mate
mostlychessiguess
The bottom one is a right baguette, and very pretty. The top one is obtuse though.
cycle_addict_
You spelled boomerang wrong 😉 looks delicious
ZanzibarGuy
I’d say to throw that bottom one away, but I don’t think that’s physically possible.
I’d still eat it though. Straight ones are only normalised because otherwise they’re a pain in the ass to package.
ChartRound4661
Hey, baguette shape doesn’t matter if you’re slicing across for bruschetta or an appetizer. Nobody will know what it looked like coming out of the oven.
my_cat_free-solos
You have to get it at the angle right or you end up with a right angle. Bad joke.
But came to say I love this post so much – I wish more really good bakers would post the imperfections as it can motivate people just learning a new bread type or recipe. I still think they look delicious.
BobJoeHorseGuy
Can you please share your recipe?
DomnuRadu
boomeranguettes
jfjcnl
Snorkels
Sensitive_Let6429
Yin and Yang
chalkthefuckup
They actually look great, most guys curve one way there’s nothing to be ashamed of.
Jeekub
The shapes look like some mega dookies I’ve taken. 10/10 would crush those
20 Comments
Dust semolina flower on the peel. It helps everything not stick.
Sir… I think you have Peyronie’s Disease.
Baguelles!
Some high heat parchment will solve that. 👍🏻
Martin
Try using a 50/50 mix of ap flour and rice flour for your dusting. It also helps scores contrast well, but honestly yours look great. I’d happily still make a sandwich on these. Happy baking!
Been on that journey. Care to say what worked for you?
Those are Australian baguettes mate
The bottom one is a right baguette, and very pretty. The top one is obtuse though.
You spelled boomerang wrong 😉 looks delicious
I’d say to throw that bottom one away, but I don’t think that’s physically possible.
I’d still eat it though. Straight ones are only normalised because otherwise they’re a pain in the ass to package.
Hey, baguette shape doesn’t matter if you’re slicing across for bruschetta or an appetizer. Nobody will know what it looked like coming out of the oven.
You have to get it at the angle right or you end up with a right angle. Bad joke.
But came to say I love this post so much – I wish more really good bakers would post the imperfections as it can motivate people just learning a new bread type or recipe. I still think they look delicious.
Can you please share your recipe?
boomeranguettes
Snorkels
Yin and Yang
They actually look great, most guys curve one way there’s nothing to be ashamed of.
The shapes look like some mega dookies I’ve taken. 10/10 would crush those
You didn’t crack them, you BENT them
Crinked*