Did another round of baguette and I am overjoyed with the outcome. Did a more vertical scoring pattern with more overlap which allowed for a better rise in the oven, also gave them a little more time on the final rise. I wish the points where a little more defined/less round, but overall, they're incredible, and tasty amazing, the crust is dark, malty, and delicious.
Recipe I Used:
https://www.thefreshloaf.com/node/17415/baguettes-l039ancienne-cold-retardation
The recipe makes 3, I made 1.5 of the recipe and made 5 baguette, each was roughly 250g dough weight.
by faithlessfish
5 Comments
The crumb is perfect
These look awesome
Absolutely scrumptious
The baguettes of my dreams. Beautiful.
Beautiful 😍