So, I have some learning to do, they should have been no longer then 12 1/2 inches for my oven, yet they were 14 1/2 inches, free form shaping and proofing will take some practice. Over all for first run, I give my self a 3 out of 5, with a 5 being Unachievable.. Also baked my mom a 1 kilo batard, at 70 percent, scoring was poor, yet, it will be tasty and will have a great crumb.


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First lesson on baguettes..
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Club Member
- Apr 2016
- 19277
- Near Richmond VA
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Weber Performer Deluxe
SNS
Pizza insert
Rotisserie
Cookshack Smokette Elite
2 Thermapens
Chefalarm
Dot
lots of probes.
Fireboard
It looks like you did a good job on the baguette - the crumb looks right to me. I think you could make your scores a bit longer and a bit closer to parallel to the length of the baguette and possibly get a bit better rise, but that is just nit-picking.
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Oh, I’m nit picking the heck out of it as well. I see all of that, plus I believe I can do better on the crumb as well. I hope to move to a pain a’ l’Ancienne with this baguetteLast edited by Richard Chrz; May 9, 2021, 12:40 PM.
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