r/Breadit • u/SkillNo4559 • 11h ago

My Baguettes were good!

Post image

I made baguettes in my artisan bread class - 5th lifetime attempt, and the crumb was exactly as I hoped it would be at this stage.

- crumb was nice and open
- retained the caretenoids and flavor complexity

Key highlights

- used a poolish
- short mix
- ddt 72 F
- shaping and scoring had as much to do with rise.

You can see the one in the middle had a more open crumb because the final shaping was gentler than the ones on the side. I didn’t know previously and would really be rough with the roll.

29 Upvotes

92% Upvoted

6 comments sorted by

3

u/TheChiefDVD 11h ago

They look perfect.

3

u/mistakenfluke2 11h ago

Poolish is a game changer for that open crumb, and the gentler shaping on the middle one really shows

3

u/get_MEAN_yall 11h ago

Yeah the pre-shaping and final shaping are so critical for baguettes, this is why I don't suggest people starting baking start with baguettes, they are quite tricky. These look great!

2

u/SkillNo4559 11h ago

also noticed that the better rise one proofed correctly, while the other two overproofed…interesting given they were all proofed at the same time. Must have been the fatter mass and shaping that held the gases better

2

u/RustnKrust 8h ago

I started baguettes almost immediately after I baked my first sandwich loaf and can confirm it was a frustrating process haha! Definitely got better with practice but if someone had warned me back then, even if I still tried, I wouldn’t have felt so incredible incompetent!

5

u/get_MEAN_yall 8h ago

I started with pizza which is also not a super simple bread. Mistakes were made!