couldn't resist to try some baguettes today...

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jungnickel on 30 Mar 2015 at 11:49

...flour, water, salt, instant yeast, long cold fermentation

 

These are really beautiful baguettes! What was the weight of each one before baking?  My baguettes always end up too fat because I'm unsure how big to make them. Also about what is the diameter of them baked?  I do realize they vary a bit, but close is good enough. Thanks and with the nice long cold fermentation were they " holey"?

I like them more if they are a bit more thin, so before baking they are about  3 cm diameter and after baking 4 to 5, they weigh 200 g before baking, i'd love to make them really really really long but my oven...

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a_warming_trend on 30 Mar 2015 at 15:18

They are just gorgeous! I love the length; they're almost ficelle-like. 

I am also in awe of the crumb you achieved with 64% hydration! I'm addicted to high-hydration, but posts on TFL are always tempting me to experiment with less water. 

Wonderful work!

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jungnickel on 31 Mar 2015 at 09:52

thanks you!

the hydration really depends on the flour, by trying out different ones you can end up with different percentages and the same 'feel'...

looking baguettes, er, ficelles there.  Kudos to you, you've got the touch!  Your Jan 25th posting of baguettes was also very impressive.

alan

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bikeprof on 30 Mar 2015 at 16:29

gorgeous loaves

more info on the process...18 bulk retard? then what?

Until you gave the weight, I thought they were full size baguettes and was wondering what kind of oven you have. The crust looks exceptional for a home oven. It looks like it came out of a steam injected deck oven.

I echo bikeprof's request for your formula and procedure. 

David