So for the fourthe baguette I actually used a pizza dough I made in the morning that was in the fridge all day and didn't end up using at night for dinner.
The dough consists of bread flour, salt, sugar, instant dry yeast, olive oil and water. 75% hydration.
Decided to Yolo and make a baguette with it. I've been thinking about scoring more vertically along the baguette and 45 degrees inward rather than before when I was scoring more across and straight into the dough. The aha moment of, ohhhh you're just cutting the skin, not into the dough itself.
I'm extremely happy with how it came out and it was delicious. Maybe a bit softer since it's pizza dough but was so good on its own and also with butter and my partner's grandma's homemade orange Jam marmalade thing.
Anybody else in hear make baguettes out of dough meant for other usage?
Also I'm a sign painter so I couldn't help myself and painted a grocery sign to go with the baguette for practice😊
by cantalwaysget
3 Comments
Looks delish!
The more vertical lines are a great improvement. I can’t say I have used pizza dough for baguettes, but I bet it was tasty.
Great job!!!!