Been working on my baguette technique, starting to improve but they are a bit denser than I was hoping. Recipe adapted from here: https://www.theperfectloaf.com/sourdough-baguettes/
Levain: 74g white flour, 74g water, 37 g ripe start, let rest for 5 hrs
Autolyse: 1068g white flour, 668g water, 1hr
Mix Levain and autolyse with 21g salt and 57 g water
Bulk ferment for 2.5 hrs at room temperature, then overnight in the fridge.
2nd day divide dough into 6 pieces and preshape into boules, let rest 45 min. Then shape into baguettes for final proof 1hr 45 . I let 3 prove in the bagguete pan and 3 in a cloth couche on a pizza peel. Heated oven to 450 for an hour with 2 pizza stone (one above, one below), steam the oven 10 minutes before baking. First batch baked in baguette pan on top of pizza stone for 20 minutes with steam , then removed steam to bake another 20. 2nd batch I carefully rolled onto parchment and baked the same way directly on pizza stone as recommended in the link.
Overall pleased, but I feel they are a bit chewier /denser than I want. Difficult to maintain shape for the ones directly on the pizza stone too. Maybe longer proof time? Happy to hear any tips.
by weverkaj
10 Comments
That’s not an attempt, that’s success! 👏🏽
Wow!!!
They look great!
Definitely underproofed. Just extend by 1 hour at a time and see what that does while keeping every other variable the same. Good luck
To my way of thinking they are perfect!
It will be veery difficult to do better than this without a pro steam deck oven. That said, you could probably proof another hour. Well done.
Looks 🔥
If you have electric oven, then blocking the vent with a towel (it’s usually located near the back of the stove top. You have to feel for it) will help a lot to trap the steam. If you have a gas setup then probably won’t get much better than pictured as far as baking conditions go
Pretty darn!
Look great to me! 👏🏻👏🏻👏🏻