Baguette problem

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Baguette problem

Postby grisell » Sat Apr 07, 2012 6:39 pm

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. :(
André

I have a simple taste - I'm always satisfied with the best.
grisell
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Postby wheels » Sat Apr 07, 2012 8:13 pm

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
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Postby DiggingDogFarm » Sat Apr 07, 2012 8:14 pm

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
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Postby grisell » Sat Apr 07, 2012 8:17 pm

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. :)
André

I have a simple taste - I'm always satisfied with the best.
grisell
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Postby grisell » Sat Apr 07, 2012 8:19 pm

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.
André

I have a simple taste - I'm always satisfied with the best.
grisell
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Postby Snags » Sun Apr 08, 2012 11:41 am

Looks good
I will post here to be able to find it again, for next weeks loaf
yet to take the plunge still researching
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Postby grisell » Sat Apr 28, 2012 9:50 am

I think I finally got it! :D

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

I have a simple taste - I'm always satisfied with the best.
grisell
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