Greeting TFL,
Just logging another attempt at baguettes w/ pizza for the lost finale. These baguettes are underproofed because I was simply in a hurry to bake off the pizzas before 9pm. I followed the poolish baguette version from "Bread". I baked 2 baguettes at a time. I shaped the last bagutte (left)pair ~30 minutes before the first 2 baguettes were sceduled to finish baking.
Doing some baking experiments with portugese sweet bread from "Advanced Bread and Pastry" book. This bake, I could of waited an additional hour or so but was pressed for time. The dough can triple+ in size during it's final proof. I filled these bread with ghiridelli chocolate chips and walnuts. Next bake, I will proof more and add more chocolate! The topping is some pearl sugar.
Greetings all,
Last week I tried the Portuguese sweet bread from the book titled "Bread and Pastry" by Micheal Suas. All I can say is that it is pretty darn good! I highly recommend it.
Question, I noticed that the dough can double its original size 4 times. However, I baked after the dough doubled in volume from its final shape. Would it be better to wait till the dough doubles its original volume 3.5 times?
The following is the formula.
Preferment
so far, this is my best baguette to date. thanks to Jeffrey and James from King Arthur institute (really cool folks!). I have to remember to use a lot less flour and increase the steam. i think lack of steam turned my previous sourdough bake a darker color as suppose to a nice golden brown...i also was suprised by how well the baguettes turned out baking on the baguette pan. i was expecting less volume increase compared to direct hearth baking.
with this baguette, i made a lot of progress. i finally baked a baguette that sang a little and had a sourdough taste =)
the below baguettes were baked using a baguette pan that can bake 3 at a time. unfortuantely the baguettes i prepped were too big for the pan since they all stuck together. however, even though if they didnt stick, i dont think i like the appearance. ill try again this week.
just posting some pics from last nights bake with my new oven. my new oven is off the chain. oven temps can reach set temperatures sooooo much faster compared to my older oven. in a addition to, i now get to play with the convection. im excited!
below is a underproofed 100% sourdough. it was getting late so i decided to bake early...
hey all,
here are some pictures of 100% sourdough breads. i am trying to achieve the wonderful ears as seen in many breads here in this wonderful forum. i think my issues are in the shaping and cutting too deep. will try again this weekend! i also notice my breads dont get that nice golden caramelized color. maybe 500 is too hot?
