12d • BreadScore™ Requests 📥
Baguette Attempt #1
I’ll go ahead and number this is my first attempt since I plan to try again. I found this fun and interesting! In some ways— a dough that doesn’t need much babysitting and a bread that you get to eat warm feels like a gift!
I took your advice, David and added a little bit of spelt. 25 g of the flour. I don’t have my own comparison and I can’t exactly give you a bite of this so I’m not sure if it makes a difference because I think I messed up on other critical factors.
I think my initial proof was on the low side as the original directions from Trevor suggested. Maybe 30%? I could see bubbles but not a lot of bulk. The shaping went well. I watched lots of videos in advance, so I’d feel ready! I used your technique of chilling, the dough first David. Then I did an overnight cold proof. Got up early to heat the oven.(and the kitchen! Ugh!). I was feeling pretty good about everything. But I didn’t get the oven spring I was dreaming of. Trevor points out in the original instructions that this bread can be cut while it’s warm so we did that to enjoy with breakfast. Very yummy. Lots of crunch on the crust. Looking forward to more advice and suggestions for improvement.
Oh. You’ll see I decided to do one larger and two smaller baguettes. Just because I have to take some to share later today. But definitely wanted to try it myself first.
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Baguette Attempt #1
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