Tomorrow, we will be doing a "quick" two Baguette bake. The objective of this exercise will be, to test out the effectiveness, and practicality of my new improved steaming apparatus.
I decided to just place the one pan over the baguette pan, which sat on the pizza steel. Looks like I got some really decent oven spring. They will be out of the oven in about 5 minutes. We are now in the post bake in oven cool down. Smile... Like Benito said, I think the color over the pizza stone was effected.
Will your shaping actually looks quite good. I think what is throwing you off is the scoring. I’ve made a drawing of what would approximate what I understand to be what we’re aiming for with scoring. If we were to draw two imaginary lines down the length of the baguette on top, dividing the baguette into thirds. The the start and end to each score should come to almost where those lines are drawn and certainly shouldn’t go outside those lines. Finally we should overlap the end of one score and the beginning of the next score by about ¼-⅓ of the length of the score.
I think if you scored within those boundaries then you’d see that your baguettes would have been amazing, you were let down a bit by the scoring, but the shaping was really good.
I tried to do a sketch to illustrate what I was trying to describe. I believe that is what we need to aim for with scoring baguettes.
Image
Red lines are imaginary.
Green lines are the scores.
Sorry for the crude drawing, it is the best I could do.
I guess I went to far in the other direction to avoid my original sausage cuts. (over compensated) Next batch I will keep this in mind. Thanks again! Won't be for a couple of few days! I got some bread to eat! LOL
I decided to just place the one pan over the baguette pan, which sat on the pizza steel. Looks like I got some really decent oven spring. They will be out of the oven in about 5 minutes. We are now in the post bake in oven cool down. Smile... Like Benito said, I think the color over the pizza stone was effected.
Uneven coloration, poor shaping. Slashing fail on one piece, the other is just passing, as to slashing. At the end of the day? I am happy as a lark!
Regarding the tray cover. I am pretty sure I need to focus on the prebake area. Then maybe work on the steaming.
Will your shaping actually looks quite good. I think what is throwing you off is the scoring. I’ve made a drawing of what would approximate what I understand to be what we’re aiming for with scoring. If we were to draw two imaginary lines down the length of the baguette on top, dividing the baguette into thirds. The the start and end to each score should come to almost where those lines are drawn and certainly shouldn’t go outside those lines. Finally we should overlap the end of one score and the beginning of the next score by about ¼-⅓ of the length of the score.
I think if you scored within those boundaries then you’d see that your baguettes would have been amazing, you were let down a bit by the scoring, but the shaping was really good.
I tried to do a sketch to illustrate what I was trying to describe. I believe that is what we need to aim for with scoring baguettes.
Red lines are imaginary.
Green lines are the scores.
Sorry for the crude drawing, it is the best I could do.
I guess I went to far in the other direction to avoid my original sausage cuts. (over compensated) Next batch I will keep this in mind. Thanks again! Won't be for a couple of few days! I got some bread to eat! LOL