Author Topic: Southern Snow Day  (Read 16268 times)

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Offline diablita

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Re: Southern Snow Day
« Reply #21 on: February 27, 2015, 09:23:24 PM »
I have that very baguette pan!  I love it.  I use it to make this recipe often and prefer using the dough for 3 smaller baguettes (in this pan) over 2:
http://www.saveur.com/article/Recipes/Four-Hour-Baguette?0ummifslfZdRwbJ0.32

Yes, I received the lame today.  The blade is a bit thin but seems good.  I like it that I should be able to curve the blade (for the baguettes) or use it as a straight blade (for boules).
"Some things you just need to do for yourself, even if it means nicking your nads."  --nneJ

Offline srsly

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Re: Southern Snow Day
« Reply #22 on: February 27, 2015, 10:03:30 PM »
I have that very baguette pan!  I love it.  I use it to make this recipe often and prefer using the dough for 3 smaller baguettes (in this pan) over 2:
http://www.saveur.com/article/Recipes/Four-Hour-Baguette?0ummifslfZdRwbJ0.32

Yes, I received the lame today.  The blade is a bit thin but seems good.  I like it that I should be able to curve the blade (for the baguettes) or use it as a straight blade (for boules).

Thanks for sharing the recipe! I will try it as soon as I receive my pan and lame.

It ain't a party til mags shows up. -wonderwoman

Offline srsly

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Re: Southern Snow Day
« Reply #23 on: March 03, 2015, 02:28:02 PM »
My first attempt at making a proper baguette. Though they still don't look "proper" realizing there's so much to learn in making them properly. Nonetheless, I am very happy with the way they turned out. Thanks for the recipe, diabilita!

« Last Edit: March 03, 2015, 02:46:41 PM by srsly »
It ain't a party til mags shows up. -wonderwoman

Offline radial

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Re: Southern Snow Day
« Reply #24 on: March 03, 2015, 02:52:26 PM »
Mmm, they look pretty authentic to me.  Nice job!

Offline srsly

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Re: Southern Snow Day
« Reply #25 on: March 03, 2015, 04:18:40 PM »
Mmm, they look pretty authentic to me.  Nice job!



Thanks Rich! I thought it was good. But on further reading, real baguette needs to have more holes on the interior. Mine was a bit dense, but at least I got my crust done correctly. I need to work on making the slashes the right way. I think I need lessons from our bread making masters in the forum; AmyAmyAmy, diabilita, who else??


And oh, yeah, I suggest we start a Bread Thread where we can share recipes, techniques, and to critique our home made breads. :)
It ain't a party til mags shows up. -wonderwoman

Offline diablita

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Re: Southern Snow Day
« Reply #26 on: March 03, 2015, 04:47:06 PM »
I think they look GREAT on the outside.  I'm sorry the inside wasn't exactly as you wanted.  Do you think you got enough steam going in your oven?
"Some things you just need to do for yourself, even if it means nicking your nads."  --nneJ

Offline srsly

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Re: Southern Snow Day
« Reply #27 on: March 03, 2015, 06:00:28 PM »
I think they look GREAT on the outside.  I'm sorry the inside wasn't exactly as you wanted.  Do you think you got enough steam going in your oven?


I thought I sprayed the oven enough which resulted in a very nice crust. Though opening the oven door too frequently that probably lowered the temp during the baking process.

I think I did two things that novices probably do all the time. I didn't measure my ingredients by weight, and so my dough was way too dry. (I had no idea that wet dough helps with the holey interiors). And I think I overworked the dough while shaping them. I will do this recipe again but will measure using a scale next time and will do the folding method instead of overworking the dough.
It ain't a party til mags shows up. -wonderwoman

Offline diablita

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Re: Southern Snow Day
« Reply #28 on: March 03, 2015, 09:47:42 PM »
Gotcha.  I love baking with my scale and get frustrated when sites/books that really should provide the weight (I'm looking at you, King Arthur Flour) make me do a lot of work to convert the ingredients.
"Some things you just need to do for yourself, even if it means nicking your nads."  --nneJ

Offline witchypoo

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Re: Southern Snow Day
« Reply #29 on: March 04, 2015, 06:16:20 PM »
wet dough is key to a good baguette.  you want it to feel just a bit too moist, srsly.

 

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