Its my first time making sourdough baguettes and generally im pretty happy and proud of the loaves, but the crumb is tighter than I'd like. Is it over proofed or under? I feel like I couldn't tell because of the cold fermenting process. Side note, it was fun shaping baguettes loaves!
I used Maurizio Leo's recipe from the perfect loaf. Link here:
https://www.theperfectloaf.com/sourdough-baguettes/
Any advice on how to create a more open crumb would be greatly appreciated!!
Thank you! ☺️
by rkimweir
10 Comments
Ahhh they look so good
Damn. That’s your first try?
I’d gladly take a slice with some butter. They look great
They look amazing! Good job.
What bread pan did you use to shape/bake these?
Wow you nailed them. They look so good.
This was your FIRST try? I’ve made dozens of baguettes in the past few months and have yet to have them come out like this. Way to go. Generally, higher hydration yields a more open crumb.
Heavenly
This was a phenomenal first try!! Well done 🥰❤️
I need them