To taper or to not taper ?

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kendalm on
Decided to mix it up a bit today. 2 tapered baguettes with thin ends and two as perfectly cylindrical as possible baguettes. I once read that Raymond calvel hated tapered ends and, to a degree can understand why, but every time I watch a video where a chef tapers out a baguette I start to fantasize about that voluminous middle section. One thing that's abundantly obvious is that this particular shape (the baguette whether tapered or not) is unbelievably difficult to master. Having made probably 10,000 pizzas I am convinced that a disk is much easier to master despite looking like a challenging shape. The long cylinder is deceptively hard to keep consistent especially when also trying to produce tight surfaces. So lets see what becomes of today's mix up. Back in an hour or so ...

to see what happens. Personally I like non tapered bevause I like lots of crumb to mop up my plate. 

But more challenging to shape. Its very difficult to roll out the loaf as a perfect cylinder and I think that's why tapered is popular as you can just out loaves faster. I do like the middle section of tapered baguettes but the ends seem like a waste. As for the crust I made a video of pushing crushing the bread after resting about 15 minutes and you can see and hear how delicate the crust is. I really dislike thick crusts and make sure to ensure final proof does not dry out and as result the crust is quite thin. The French flour is also just amazing from ever aspect. It smells incredible, its creamy and yellow and glutenizes like no other flour I have used. If I autolyse for long periods it will glutenizes in 2 minutes flat. American flour (even the fanciest French knock offs) take 5 minutes minimum and never end up as smooth and subtle as the French imported flour. Lets face it, the French has perfected bread from start to finish. Its no wonder boulangeries have lines out the door every morning and site of customers leaving and breaking off the tips of the loaves and eating on the way out the door is a common site for good reason. Its irresistible ;)
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kendalm on Sun, 02/19/2017 - 11:19

This batch contained the following 400 g t65 + 400g water poolish 12 hours fermentation 393 g t65 + 160g water final dough and cold retard (Additional 6g fava flour and 1g soy flour) final hydration 70% Usual 2% salt and .8% fresh yeast. Each baguette between 55-56cm and between 271 and 274 g final weight. Crumb was not as nice as last two days where the hydration was slightly higher. Both yesterday and the prior day the loaves were over proofed by about 20-30 minutes and had very poor spring. Today's popped up nicely and produced a few good ears. It seems 71% is ideal hydration and 40-50 minutes for final proof. And of course the quest continues !

I love pointy ends.  A straight cylinder with pointy ends.  My favorite of all time.