These are getting closer to what I am hoping for. I am experimenting with keeping the bulk ferment under 50% with a cold retard. I lowered my C.Y. to .5% from 1%. They still got away from me. Next bake .25%. I also screwed the slashing, what else is new!
Mortadella, on fresh out of the oven baguette. My Papa's favorite Italian lunch meat. I wish I could split this hero with him.
That's enough bread baking for a while. If I put anymore bread in the freezer, my wife is going to beat me to death with a frozen baguette! (That's if the carbs don't get me first!)
Actually Will, your shaping is improving and, the scoring is much better than previous attempts. I think if the bulk hadn’t gone as far, you would see a better bloom and you’d see your scores opening up and better aligned than before. You’re making progress for sure.
I would add one other thing to that. I used one aluminum pan over each tray of baguettes. I noticed that even with the oven at nearly at 500F the pans were not scorching hot. Next time no cover
Oh yes homemade mayonnaise can be so much better especially since you can customize it for your tastes. I like mine with a bit more bite so use more vinegar or lemon juice than most recipes would call for.
I made a few changes to the latest formula, as follows.
These are getting closer to what I am hoping for. I am experimenting with keeping the bulk ferment under 50% with a cold retard. I lowered my C.Y. to .5% from 1%. They still got away from me. Next bake .25%. I also screwed the slashing, what else is new!
Mortadella, on fresh out of the oven baguette. My Papa's favorite Italian lunch meat. I wish I could split this hero with him.
That's enough bread baking for a while. If I put anymore bread in the freezer, my wife is going to beat me to death with a frozen baguette! (That's if the carbs don't get me first!)
Actually Will, your shaping is improving and, the scoring is much better than previous attempts. I think if the bulk hadn’t gone as far, you would see a better bloom and you’d see your scores opening up and better aligned than before. You’re making progress for sure.
I would add one other thing to that. I used one aluminum pan over each tray of baguettes. I noticed that even with the oven at nearly at 500F the pans were not scorching hot. Next time no cover
I love that stuff. I can only get it at an Italian grocery 70 miles away. If you’re a mayonnaise fan you should try homemade.
Oh yes homemade mayonnaise can be so much better especially since you can customize it for your tastes. I like mine with a bit more bite so use more vinegar or lemon juice than most recipes would call for.