Finishing up with a couple of baguettes and a batard. 265g for the baguettes and 490g for the batard (not quite standard weight but close enough). Note the crumb - this is the result of lower soy flour as well as my spacing out in initial fermentation whereby I let my timer lapse after the first hour and went about 45 minutes over. Dough required a punch down which I really dislike having to do. Its usually a 1 hour ferment at room temp, one SF then another 30 minute rise, SF and refridgerate for bulk overnight. Even with a punch down the morning dough was very loose and over inflated so despite having a couple of pretty loaves this is a disappointing crumb - no wow factor ... bow, over and out. Happy labor day !
A little extra attention to slashing symmetry - unfortunately this shot doesn't really capture the improving caramelization but seems to be getting better with each progressive bake ...
We'll cut him open and expose his crumb
that being a baker is the best job in the world. Every day he gets to come in and make something wonderful. And if it turns out to be a little disappointing, he gets to come in tomorrow and do it again, only better.
Yesterday's crumb had that something extra to its look that this one is missing. But generally speaking, we are at the point of quibbles. And now and eventually, onto batards. Which are a fun diversion in their own right. Just another fun thing to broaden our bread horizons.
alan
it is less about what you do right than about what you don't do wrong.
So every iteration is just exploring the tolerance on what not to do a little closer to the zone of acceptable perfection.
You won't get thrown out of the club for this batch.
the two B's! Really. And Lucy is a bit miffed that she has found out there is another club she isn't in:-) Your holiday weekend is over now but I hope it was a fine one and from the looks of the bread it appears to be a grand one.for sure.
Well done and happy baking