Re: Baguettes in a home oven - success at last!
Posted: Fri Apr 13, 2018 11:43 pm
well tried it w/o much success. I followed the recipe to the teeth, except I used some diastatic malt in the recipe. My unbleached flour has not malt and I added less then what was required of the malt. Also, I keep my flours in the freezer maybe it had less moisture then what you used. Other then that, I followed it to a tee. This batch is about close to 12 cups which is a lot. I could tell when I put it in the mixer there was not enough moisture for the dough, so I added some H2o with hesitant to vary from the recipe. Anyway not enough H2o.
Any ideas? I will readjust (wing) the H2o and make only a 400gr batch and post back being I have a starter going doing it the same way I did except H2o.
Any ideas? I will readjust (wing) the H2o and make only a 400gr batch and post back being I have a starter going doing it the same way I did except H2o.
ttx450 wrote:thanks.. will try a starter with just bread flour. Need to find a place warm enough to get it going, my house is still on the cool side. I made and tote with light bulbs, might pull it out and use that.wheels wrote:ttx450 wrote:thanks for sharing.. so no rye flour just high protein flour?[
That's what I do, but rye would be a good addition, particularly if you're making wholemeal/malt bread.
Phil