Tuesday, February 19, 2013

Baguettes Revisited

I am practicing my baguette making skill.  Again, and again and again, I will make baguettes until I am happy with them.  They are getting better.  This time I raised the oven temp to 480F instead of 460F as in the recipe.  I also steamed and steamed in the first 10 minutes of baking, then went to convection bake for the last 10 minutes.  These little guys bake fast.  I like the crumb and the taste is very good - I used about 10% whole wheat flour in the formula to make a tastier baguette.


Baguette crumb -


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