I try to bake my first bageutte. Knead with Trevor's strech and scope method ( great technique )
Poolish
Sourdough 60 g
Flour 100 g
Water 100 g
Wheat flour 500 g
Water 320 g
Salt 12 g
Sugar 3 g
Poolish matured for 9/10 hours
Bulk fermentation 1 hour final proofing fifty minutes...It has to rise even more. Opinions and tips?
Also the socket shows under proofing...
... very good! The crumb on mine look identical, by comparison, but I like mine baked a bit darker - personal preference. Pat yourself on the back and you'll feel a bit of mine there too, KUDOS!
with you a bit darker is better. Next time longest final proffing.
Thank you
So far I have never done baguettes but I hope my first ones will be baked before Christmas. Yours just look great and especially for the first time.
Happy baking, Joze
very kind of you.
Those are excellent! You got the nice crumb that we all strive for!
Thank you very much