Hi All,
Well, I've been bitten by the baking bug and have made my first loaf ever, a baguette from the Crust and Crumb cookbook that turned out way better than I expected. While I'm pleased with the results, I noticed that the baguette wasn't nearly as crusty on its underside. I'm thinking that not having a cooking stone or a baguette pan kept the underside from developing properly. But perhaps there is another reason? Any tips here would be greatly appreciated. Also, as seen in the photos, the inside was a bit dense, a bit chewy. I may have over kneeded or distrurbed the inner air pockets somehow? What would cause this?
Either way, for a first effort I'm quite pleased and am glad to be a part of this great community!
Miz
Hi Miz. I think your baguettes looks pretty good--I've turned out some that weren't half as appealing as yours look.
On the underside: I bake on a stone and I think that definitely helps with the bottom crust. On the crumb: hard to say why it isn't more open, but a general comment might be to handle/shape the loaves more gently next time--you don't want to degas them anymore that is necessary to get them in the right shape.
There was a video link posted today which shows how to shape.
http://www.youtube.com/watch?v=HP-E8qXuIQ4&feature=related
--Pamela
very nice baguettes. i wouldn't think it was your first time. :)
They sure turned out great. Now I want to try making some.