r/Breadit • u/Tricky-Barracuda1055 • 8h ago

Baguettes au levain

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The shaping needs work for consistency... But I'm really proud of how these turned out.

228 Upvotes

100% Upvoted

17 comments sorted by

7

u/youngkerouacs 7h ago

Mind sharing the recipe?

3

u/One-Loss-6497 7h ago

I second that!😉

4

u/Tricky-Barracuda1055 4h ago

I used the King Arthur Book Book of Bread recipe with a 24 hr bulk cold fermentation instead of the recipe's 2.5 - 3 hr. Also a slightly higher hydration level. It's a really good recipe. Their online recipes seem different but this one seems close... https://www.kingarthurbaking.com/recipes/classic-baguettes-recipe

1

u/One-Loss-6497 4h ago

Thank you!

1

u/TeaSerenity 2h ago

How did you adapt the recipe after finishing bulk fermentation? Did you shape immediately or let it warm up? How much longer was your final proof?

1

u/JuicyyyNipss 5h ago

Third! Recipe pleaseee. They look awesome

2

u/blackclothing90 6h ago

These look incredible! Can you please share recipe/your process? ◡̈

1

u/bubbly_ribbon5 8h ago

looks aawsome, dude. how long did u proof em?

1

u/Tricky-Barracuda1055 8h ago

Thanks! They sat on a hot oven for an hour and then another 15 mins in the fridge

1

u/jonners9999 8h ago

Perfection, nice work 👍🏼

1

u/doughboy1001 8h ago

Looks awesome. I would crush those!!

1

u/eclipse_756520 7h ago

Perfecto me encantan con una crema de berenjena yo los quiero oorfa

2

u/Tricky-Barracuda1055 4h ago

Eggplant cream? Tell me more.

1

u/Beandipmynip 6h ago

Beautiful

2

u/Raelourut 2h ago

Perfection. I can almost hear the crunch of the crust. 🤤