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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Last edited by Richard Chrz; May 9, 2021, 12:16 PM. -
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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Oooo, nice!Comment
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you done good and you must be a do gooder.
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