OMG, I just gobbled down a chunk of baguette with each bite slathered in Trader Joe's Cheddar with Horseradish Pub Cheese. It was stellar; I was disappointed when the last bite came (but I'll repeat tomorrow and beyond until that tub of pub cheese is gone).
I followed loosely the "use only real butter" site. I kneaded by hand, not in the tub as I think that is better. I did add the salt mixed with water after the autolyse stage, not doing that again, what a mess that was. Will knead in the salt at the same stage but, through the folding kneading method. Where I fell down was the forming of the actual shape, got the log stage down correctly, but, the fold and reintegration into the final shape left something to be desired. I do believe practice will help as well as watching more video. I did not roll up towels as I could not find any, but, put a cake pan with water in it below at the preheating oven stage, there was steam a plenty for that first 10 minutes. (maybe that anova precision oven needs another look?) The transfer from the cloth to the oven was not as graceful as it could have been, again, practice. I did let it proof in the garage overnight, it was probably in the low 50's out there. And I did not spray the dough with water, as I could not find a sprayer when I needed one. (just my luck) Starting another batch of dough tonight, will keep at it till I get it down.
The problem I am having is the transfer to the oven. Seems like my dough is getting stretched when I no longer need it to be stretched. I think some quality proofing cloth may help with the situation, and has been ordered.
I have my method down now, just have to perfect it in small areas. Double the recipe seems to be in order and will give more practice on proper shaping. Thanks to treesmacker for bringing this up and making me do something outside my comfort zone! For that I thank you!
You are most welcome! Let me know how your proofing cloth works out. I had some difficulty transferring as well - it would take four hands to hold it and transfer without stretching.
I concur, but, alas, I only have 2 hands! My other thought was to make it shorter than intended as an anticipation of stretching upon removal from the proofing cloth? That might be the smarter idea, build in some extra room by design.
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