Meanwhile, back at the homestead, I ended the bulk fermentation of the lean dough at about a 40% volume increase. Since I am going to have babka to deal with tomorrow, I decided to divide the dough ball into three, for some same day baguette practice. I am shooting for 300g ea. Open crumb 🥖 baguettes.
These are far from my best Baguettes. Baguettes are hard, so many things can go wrong. Sometimes you spend hours, into days and one mistake you can't recover from and you're done. That being said I have a good feeling about these. The crumb reveal will be later at the soonest. More likely tomorrow. Smile 😊
Meanwhile, back at the homestead, I ended the bulk fermentation of the lean dough at about a 40% volume increase. Since I am going to have babka to deal with tomorrow, I decided to divide the dough ball into three, for some same day baguette practice. I am shooting for 300g ea. Open crumb 🥖 baguettes.
These are far from my best Baguettes. Baguettes are hard, so many things can go wrong. Sometimes you spend hours, into days and one mistake you can't recover from and you're done. That being said I have a good feeling about these. The crumb reveal will be later at the soonest. More likely tomorrow. Smile 😊
Very acceptable.
https://bake-street.com/en/how-to-make-stiff-sourdough-for-panettone/
thought you might find this interesting.
I will check it out.