Hello,
I am looking for feedback on my first baguette attempt. I followed the recipe from ‘Crumb’ by Richard Bertinet’s cookbook. Fairly straightforward.
I’m happy with the outside, the crust and flavour. But the crumb is not the best. It looks both open and tight (which I didn’t know was possible 😅).
I made the dough by hand/without a mixer. Maybe my kneading and folding technique could be improved…
What would be the main reason(s) for not getting a more consistent open crumb do people think?
by Tbar2777