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Baguette problem

PostPosted: Sat Apr 07, 2012 6:39 pm
by grisell
Hi guys! :D

I've been trying for a while now to make perfect French baguettes. After tens of trials, this one seems to bring me very close to perfection: http://modern-baking.com/bread_pastry/mb_imp_16706/ I follow his instructions to the letter and the result is great.

However, one problem remains to be solved. How does one achieve those large bubbles in the loaves? My loaves get the right consistency, crispiness, fluffiness, flavour etc. The only fault is that those really large pores are missing. I have never been able to make them with any recipe. :(

PostPosted: Sat Apr 07, 2012 8:13 pm
by wheels
My eyes aren't as good as they used to be, am I correct? Is it a 78% hydration i.e. 780gm water to 1000gm flour?

Phil

PostPosted: Sat Apr 07, 2012 8:14 pm
by DiggingDogFarm
It's called an open crumb.

I've been able to achieve it by using the autolyze technique and a long ferment.

http://www.cookingforengineers.com/arti ... onstructed


~Martin

PostPosted: Sat Apr 07, 2012 8:17 pm
by grisell
wheels wrote:My eyes aren't as good as they used to be, am I correct? Is it a 78% hydration i.e. 780gm water to 1000gm flour?

Phil


Yeah, that's correct. The funny thing is that it works. :)

PostPosted: Sat Apr 07, 2012 8:19 pm
by grisell
DiggingDogFarm wrote:It's called an open crumb.

I've been able to achieve it by using the autolyze technique and a long ferment.

http://www.cookingforengineers.com/arti ... onstructed


~Martin


Many thanks for that link! :) I will read it thoroughly.

PostPosted: Sun Apr 08, 2012 11:41 am
by Snags
Looks good
I will post here to be able to find it again, for next weeks loaf

PostPosted: Sat Apr 28, 2012 9:50 am
by grisell
I think I finally got it! :D

The result is here: http://forum.sausagemaking.org/viewtopic.php?t=9539