Made baguettes for the first time this morning, the crust was great but when I cut it open it looked steamed on the inside. It wasn't dense and it didn't looked undercooked either. Anyone know what happened could have happened?
I have a feeling I didn't score it deep enough so it couldn't expand and trapped the steam inside…
by big-yellow-taxi
8 Comments
It kinda looks under cooked. But I could be wrong. Is it soft a squishy inside instead of springy?
The inside looks great to me, but I’m no expert
How long did you wait before cutting?
Uh, what’s the problem? That looks good. Can you try describing it in another way?
Well, you see, there is water in the dough, and when water is heated up over 212 degrees, it turns into steam.
Hi – As someone else has pointed out – bread cooks internally by steam.
I think you dough might be under proofed. Tell-tale signs are larger holes amidst a lot of smaller ones. Also tunnelling, which is where the larger holes as if tunnel through the dough.
Something to consider?
This looks like peak baguette physique to me
That baguette crumb looks amazing to me! I have been breadbaking quite a while and this looks fine. Its light airy and springy with a nice crisp crust! What more do you want? ❤️