There are many baguette formulas that we come across on the web or in YouTube. Many claims that they had a great success. I only know that it maybe true for them in their well temped kitchen or with tools they have. I've had a few good results in making the baguettes, and I am sure when others try the my formula or method, it might ends with a different result. But that's the fun adventure of it all. I like the ones that I make my own preferment and the baguette turns out great. There are times, even a careful followings would not turn out the same. I only know that this formula and methods of proofing and kneading turn out great. It will be nice if I can consistently produce it, but that the FUN Adventure in my RockDaVinci kitchen.
The YouTube website I followed is from "How to make Amazing French Baguettes at home" by Ethan Chlebowski. https://youtu.be/efqe9Umxopc
Please visit the video for the ingredients and enjoy!
Here is my photo journal of it:
His Stretch and Folds every 30 minutes or so is a technique to mature the dough.
4 folds per set, 4 sets total; 25 to 30 minutes rest between sets.
The stretching and folding is an important technique to allow open crumb, and it is fun to stretch and fold them.
I find it challenging to score each baguette at 45 degree angle without tearing the dough.
The crust is bubbly and light. I had a great time enjoying the handy work. Delicious!
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