loafgirl's blog

So I started baking about a year ago.  Everything I did turned out surprisingly wonderful.  From my sourdough to my soft pretzels, I hardly ever had issues with any step of the baking process.  Then we remodeled our kitchen.  Since then, I have had no luck with anything.  It's like my dough never firms up.  I find myself adding more flour, and yet it's always falling apart and worthless.

I have a new oven that I used for the first time this past weekend for baking.  I did french baguettes following Reinhart's recipe.  They turned out "OK" but I am not sure what I need to adjust.  They failed to get the nice golden brown color to them, although they were the perfect temp inside.  I did the steam method once first in the oven and followed all steps accordingly.  I am ready to do some sourdough tonight but would like some input.