tortie-tabby's blog

Hi, I've been making baguettes every weekend. This is my fifth attempt, I made a blog post about my last one as well. I finally made one loaf I'm happy with. I took some advice I got from Alan and Dan and handled the dough more gently, let the dough autolyse before kneading, portioned the dough out before the cold ferment, and baked at 470 ˚F. I also watched some of their videos and kneaded the dough (this time 72% hydration) with 200 french folds.

I've been making baguettes every weekend for two months now. I pulled all stops in this round, I made a poolish and did a 22-hour cold retard. I'll write up my entire process when I have time since I know that'll help people give me more targeted feedback. For now though I'd really appreciate some feedback on my final product and my technique for sealing the seams.