Sorry to take up so much bandwidth.
By all accounts, Vermont sourdough baguette bake #2 should have been epic! But no, I had to go outside my skill set and play chemist!
Baguettes based on, Jeffrey Hamelman's Vermont Sourdough - Alfonso style.
12/09/2022
Bake #3
Levain build # 1 @ 125% hydration
AP & Rye flour measured and ready
No need to chronicle every small detail. I will be back for the end game. Side note using my Sicilian pizza pan for these bread bakes is having a really good effect on the seasoning.
12/10/2022
11:00 A.M. - Levain build # 2 ripe and ready to go
12:00 P.M. - Vermont Sourdough Baguette bake # 3 put to bed. T minus 18 hours and counting. Time is approximate and dependent on 16 Hr. checkup.
The third practice bake is the charm! Unicorns must be allowed to run free! I thank the spirit of the mystical beast for guiding my progress!
This morning's practice bake. The simple yet difficult-to-master French baguette. I am very confident I have baguettes down pat! Now it is just a function of repetition and muscle memory! Small tweaks in the slashing will come with repetition.
These will be my 8-ounce size sourdough baguettes. This is the weight range between the four, with not much deviation. Two were exactly the same 8.9 oz.
I feel like I want to charge $4.00 ea. for these hand-crafted masterpieces. Yet my gut says that is too high. After all, my name is not, Eric Kayser. What say you?