Somebody yesterday asked me if could I could show some pictures of my baguettes as they proof and after they are scored. I tried to show the same baguettes but I had like 80 to make today. I apologize if the pictures are bad or not the most helpful.
The first two pics are taken right after we shaped these
3-4 pics These baguettes had been sitting out in our lobby on a covered rack at 70f for about 50 mins. It’s starting to get cold up here in the Midwest so our room temp is that .
5-6 pics I had just scored these baguettes and I tried to do them slightly different from each other angle,speed , which way the blade came down all that what not
The last picture is the end results. They can’t all be winners but I’m still happy with how they came out
I hope some of these help
by tman138
7 Comments
I should have put this on the first slide
I always seem to mess them up when transferring, especially to get them into the oven after the final proof. Any tips?
They look terrible until they don’t. How is the crumb?
I haven’t even tried. I can pump out great sourdough rustic loaves and various sweet breads no problem but baguettes are intimidating even though they are literally just plain bread too.
I really thought the towel folds between the baguettes was the actual dough. Thought these were gonna be the skinniest baguettes I’ve ever seen.
These look great!
Do you weigh the dough before shaping to make them all the same? If so, how much do you use?