Sourdough Baguettes – Attempt #3 (Part 5)

They’re baked!!

I’m pretty jazzed by the result. Lots to improve on but a much better outcome than last time!

Baguettes Cooling

They remind me of little tuna fish actually. A little fat. Need to roll them a bit longer. I did as intending to put them on a scalloped holder and was shaping them a bit shorter.

I suspect my scoring or lack of good steam development was the cause of the crust locking. I noticed a bit of tearing along the bottom (note the loaf on the right where I had a bit of a blowout).

Bottom of the loaves showing the seam

It was really great to hear the loaves “sing” as they cooled and crackled. I waited as long as I could then cut open one to see the crumb.

The larger bubble develodment / more open crumb isn’t what I am looking for; however, it wasn’t bad. Taste is really nice.

I will definitely keep practicing!!

Published by Jim Hayden

Enterprise Transformation Consultant by day; Baker by night! Learning all the time! Iterative and incremental improvement always!

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