9.26.2003
The Baguette is in Sight
The only problem with this photo is it doesn't do much to describe the amazingly crisp crust and deep flavor that has been achieved. I've not been able to do as many trials as I wanted. Been a tad busy lately. I've basically been targeting just the variable of the day in an unsystematic approach but have enjoyed quite a bit of success lately. I'm repeating the prep a bunch lately and will give all the details when I'm convinced of it's reproducibility.
The highlights are: i. a combination of flour (bleached white, wheat and rye) is used, ii. baking method that makes use of that baguette pan (like the one depicted), iii. steaming the oven using a quick general method that can be used in an electric oven as well as gas (without blowing out the pilot), iv. use of a greater concentration of poolish (starter) than is used in Dan Leader's book "Bread Alone".
I'll disclose when I've achieved good reproducibility.
The only problem with this photo is it doesn't do much to describe the amazingly crisp crust and deep flavor that has been achieved. I've not been able to do as many trials as I wanted. Been a tad busy lately. I've basically been targeting just the variable of the day in an unsystematic approach but have enjoyed quite a bit of success lately. I'm repeating the prep a bunch lately and will give all the details when I'm convinced of it's reproducibility.
The highlights are: i. a combination of flour (bleached white, wheat and rye) is used, ii. baking method that makes use of that baguette pan (like the one depicted), iii. steaming the oven using a quick general method that can be used in an electric oven as well as gas (without blowing out the pilot), iv. use of a greater concentration of poolish (starter) than is used in Dan Leader's book "Bread Alone".
I'll disclose when I've achieved good reproducibility.