These look really good! What’s your technique for adding steam? I am struggling for success with steam.
Duke_of_Man
I disagree with underproofed. *Maybe* a shaping issue or cutting open too soon but these are damn near artisan
EJF_France
Crumb is better than mine, so…
Unlucky-External5648
Can you rise them at night and the slow proof in fridge so the colder dough eats the lame better?
kalamitykitten
I think the crumb looks great! You just need a bit of practice shaping, perhaps a tighter seam. Well done!
blixabloxa
They look perfect to me. Don’t be so hard on yourself and enjoy your bread!
TinyOosik
This might be against some baguette laws but I score my baguettes with a Laguiole steak knife. I find it a lot easier on wet dough than a lame. Also, these look delicious btw!
Yaru176
Did you happen to Strategically Transfer your Equipment from an Alternate Location? Looks like a certain grocery store’s deli/bakery gear lol
GoshJoshthatsPosh
They look great.
Johnny_Burrito
Proofing and crumb look really solid. Agree with the other comments about scoring being the issue, but I’d still be very happy with these if I were you.
Lsutigers202111
They look great 👍
abductedbananas
Yeah other than some slightly deeper scoring, these look fantastic
pokermaven
One of the things I do to make them easier to score is final proof on a well floured couche seam side up. And be careful about overproofing them once you shape them. 30-45 minutes tops before you put them in the oven.
umbra66
I wanna eat that.
SunnyStar4
I’m here for the tips!! Thanks for sharing your expertise!!
wisemonkey101
Honestly, I think these look great. I’ve been making baguettes for a few years and struggle to make them picture perfect. Shaping is an art. Scoring is a challenge. The pay off 💋! Do the same thing again. Add a touch more flour or do an extra stretch and fold. Let your loaves rise after shaping and put some rice flour where you want to score. Don’t give up. You’re further along than you think!
sfmerv
The issue is scoring and shaping otherwise they look spot on. Great work.
SnooGoats1303
Like, how are these wrong? If it was me, they’d be on my “greatest hits” compilation.
Harrold_Potterson
Honestly I think these look beautifully baked. A little craggy on the outside but nice airy crumb on the inside. Makes me want a jamón au beurre!
EvelcyclopS
Also doesn’t look like enough tension on the dough
moreseagulls
Other than shaping these look absolutely perfect for sandwhich baguettes. The crumb is excellent.
24 Comments
1) You need to score them to control the breakage from the oven spring.
2) You need to share these as they are, with pride.
Whats the problem these look delicious
They look delicious but as mentioned needs scoring and could also probably do with a tighter/better shaping.
This recipe I’ve had great success with and he also shows proper shaping techniques [baguette masterclass](https://youtu.be/n0U8RdRdFDU?si=ognND949Z0m4xVBC)
These look really good! What’s your technique for adding steam? I am struggling for success with steam.
I disagree with underproofed. *Maybe* a shaping issue or cutting open too soon but these are damn near artisan
Crumb is better than mine, so…
Can you rise them at night and the slow proof in fridge so the colder dough eats the lame better?
I think the crumb looks great! You just need a bit of practice shaping, perhaps a tighter seam. Well done!
They look perfect to me. Don’t be so hard on yourself and enjoy your bread!
This might be against some baguette laws but I score my baguettes with a Laguiole steak knife. I find it a lot easier on wet dough than a lame. Also, these look delicious btw!
Did you happen to Strategically Transfer your Equipment from an Alternate Location? Looks like a certain grocery store’s deli/bakery gear lol
They look great.
Proofing and crumb look really solid. Agree with the other comments about scoring being the issue, but I’d still be very happy with these if I were you.
They look great 👍
Yeah other than some slightly deeper scoring, these look fantastic
One of the things I do to make them easier to score is final proof on a well floured couche seam side up. And be careful about overproofing them once you shape them. 30-45 minutes tops before you put them in the oven.
I wanna eat that.
I’m here for the tips!! Thanks for sharing your expertise!!
Honestly, I think these look great. I’ve been making baguettes for a few years and struggle to make them picture perfect.
Shaping is an art. Scoring is a challenge. The pay off 💋!
Do the same thing again. Add a touch more flour or do an extra stretch and fold.
Let your loaves rise after shaping and put some rice flour where you want to score.
Don’t give up. You’re further along than you think!
The issue is scoring and shaping otherwise they look spot on. Great work.
Like, how are these wrong? If it was me, they’d be on my “greatest hits” compilation.
Honestly I think these look beautifully baked. A little craggy on the outside but nice airy crumb on the inside. Makes me want a jamón au beurre!
Also doesn’t look like enough tension on the dough
Other than shaping these look absolutely perfect for sandwhich baguettes. The crumb is excellent.