I am going to attempt to redeem myself from last weeks baguette debacle. At the start of the 16hr. slow cold ferment this dough is much stronger. Good sign, see you tomorrow say... 9:00 AM -ish? Smile, I am a brave soul to post this bake again so early in the process. Alternatively, I am a gluten for punishment!
The other baguettes were no debacle! Just not up to your usual high standards. I'd eat from that last batch and ask for more - but looking forward to your Baguette Revenge anyway. ?
I ate Three of the eight myself, gave the two best ones to my handyman/assistant and three to my daughter. Not sure how big I am going to make them tomorrow, but for sure they will be bigger that 240 grams a piece. I am thinking between a small batard & Lg. baguette. Smile.
these I can live with. Nice oven spring, color and texture. Taste you ask? Well what to say, I am a genius Bread maker!
They look wonderful Will, you have to be pleased..
Satisfied? Never!
The relentless pursuit of perfection!