obazdaa@feddit.orgM to Baking@feddit.orgEnglish · 17 days agoMade an attempt at Baguette style breadsfeddit.orgimagemessage-square6linkfedilinkarrow-up18arrow-down10file-text
arrow-up18arrow-down1imageMade an attempt at Baguette style breadsfeddit.orgobazdaa@feddit.orgM to Baking@feddit.orgEnglish · 17 days agomessage-square6linkfedilinkfile-text
minus-squareobazdaa@feddit.orgOPMlinkfedilinkEnglisharrow-up1·16 days agoI baked it at 250C then dropped to 210 after 20 minutes which is also when I removed the steam. I think for real baguette I have to use a different dough and use a different technique with poolish
minus-squarebremen15@feddit.orglinkfedilinkEnglisharrow-up1·edit-215 days agoReal Baguette is high-hydration wheat sourdough, right? But the flour is special, isn’t it? French lemmings like @[email protected] might know :-) What did you use?
I baked it at 250C then dropped to 210 after 20 minutes which is also when I removed the steam. I think for real baguette I have to use a different dough and use a different technique with poolish
Real Baguette is high-hydration wheat sourdough, right? But the flour is special, isn’t it? French lemmings like @[email protected] might know :-)
What did you use?