Baguettes - Seriously addicting December 2022 Bake #4

Profile picture for user The Roadside Pie King

Vermont sourdough Baguettes

Making baguettes is seriously addicting!

 December 2022 - Baguette practice bake #4. I timed this one out levain, bulk, and cold-proof to end in time for a lunchtime bake-off.

"T" Minus 120 Minutes to Bake-off! All systems go! I am thinking to give the two shorties a gentle stretch as I load them into the baking

(THE END GAME)

Now I am a happy camper and can practice another bread!

My tenacity definitely paid off, these are as close to perfect as a self-taught amateur could wish for!

Toast

I think using a silicone mat as a couche is an interesting idea.

A friend/colleague of mine that works in the rental office gifted me a fancy bottle of homemade  Anisette a while back. I have been wanting to repay the kindness. Yesterday I did. She promised to snap a shot of the interior. She is freezing three for her Christmas eve table and enjoyed one yesterday. No photo was received yesterday. Hopefully Christmas eve? 

 I may switch gears today while keeping on the same path. If I can get myself to start the process, I think a commercial yeast baguette will be next. Specifically my humble rendition of the iconic Philippe Gosselin, ancient baguette. 

All I can say is, not nearly as open as your baguettes! I purposely did not use the word "nice" because at the end of the day nice is determined by the end use and user preferences. Smile... Thanks again for your advice. 

I have gained so much confidence in my baking. That is due in no small part to all the help I have received here at TFL over these many years. That being said, while I see my bakes continuing to improve, they will never be in that elite top tier. Hey, I am an average guy, and so is my bread! 

The recipient sent me this as the crumb shot. Better than none?