This was my fourth go at baguettes and best yet. I switched from a poolish and day of fermentation/bake to a 24 hour cold bulk fermentation and have seen the light. I followed the chainbaker.com baguette recipe
by distilladelphia
15 Comments
Spuckeye_Jones
Great job.
manofmany-masterof0
Very nice!!
How2detoxchemtrails
Is that a Zalto glass?
prof_cmfg
gorgeous. props.
imthefakeagent
I’ve been lurking and learning.. I might try this recipe.they look great
Is that a delicious pot of ratatouille as well? Looks great!
Mavis21
man they look soooo goooddd
DRWGlobal
They look great one recommendation make the cuts a little longer and less diagonal. They should be more straight down the middle and overlapping about a third of each and you’ll get a more classic ear with the oven spring.
Hanoi44
Hello, good morning, happy Wednesday. They look provocative 🤗🤗🤗🤗🤗
15 Comments
Great job.
Very nice!!
Is that a Zalto glass?
gorgeous. props.
I’ve been lurking and learning.. I might try this recipe.they look great
What’s in the pot?
https://www.chainbaker.com/baguettes/
Gorgeous 🤩🥰🥰
Nice job!
Is that a delicious pot of ratatouille as well? Looks great!
man they look soooo goooddd
They look great one recommendation make the cuts a little longer and less diagonal. They should be more straight down the middle and overlapping about a third of each and you’ll get a more classic ear with the oven spring.
Hello, good morning, happy Wednesday. They look provocative 🤗🤗🤗🤗🤗
Oh yuuuuuummmmm!!!
Nice. Did you use a baking steel?