samf526's blog

After 2 years baking at home, and 7 months in a professional bakery, I have finally figured out how to consistently get an open crumb in a poolish baguette.  The three things, IMHO, that I was doing wrong every time?  Not having a hot enough stone, UNDER mixing, and over proofing. 

In my never ending crusade to figure out how to open up my crumb, I have tinkered with every formula, mixing, folding, and shaping variable, with some moderate success, but never consistent.  Yesterday I tried something new: I put my stone on the bottom of the oven, above the flame, where I normally put it for pizza, at 490 degrees, and voilá!