Not good at baking baguettes, it has been always challenging though this time crumb turned out just ok I think.
Bread flour 425g, water 300g, starter 110g, salt 9g
mix water and flour, autolyse 1 hr, mix starter and salt, rest 40min, stretch and fold x 1, rest 40min, coil fold x 3 with 40min rest between, bulk ferment for 2hr 30min on room air, devide into 3, pre shape, rest 40min, shape, rest 40min, bake at 450F with steam for 10min then without steam for 13min.
by Expensive_Pay3950
6 Comments
Whoah. On the outside they look okay but on the inside… mamma Mia gimme dat. Beautiful crumb my goodness.
This is gorgeous!!! That crumb – so good.
This pic makes me crave some garlic confit to go with it!
Well done, honestly. Haven’t tried to dive into baguettes yet. Very intimidating
Really beautiful! Inside looks next level. 40 min rest between each coil fold? So total of about 2.5 hours of rise and “knead” before bulk? How many grams are each loaf when divided?
yummm that crumb looks amazing