Anything you can tell me from these photos on what I can improve?
-overnight poolish
-auto 1 hr
-mix in poolish and salt
-3 stretch and folds ever 30 minutes
-rest 20 mins after last stretch and fold
-preshape into balls, rest in fridge, covered, for 1 hr
-final shape
-rest in fridge 45 minutes, covered
-score and bake at 460f deck oven w/ steam
by Original_Resist_2227
17 Comments
11/10. I’ll take 14 of them.
Could be pointier, better for stabbing that way /jk
The shaping can be improved. But I give you my French person seal of approval! I’d definitely eat those
I have no critiques for the bread but as an OP you get a 7/10 for not including a pic of the crumb
These pics don’t really tell me a lot. Crumb shot would be useful, other stuff you need to say, is the crust hard or soft, brittle or chewy, how is the taste.
As for the recipe, whats the hydration %, what kind of flour, what are you doing to check gluten formation? That autolyse is either really long or really short depending on your flour.
Resting preshaped dough in the fridge is really a bakery thing, it gives them flexibility since it can stay in the fridge for a long time rather than needing to be dealt with as soon as the dough relaxes.
looks too good. i could‘nt stop eating 😡
They look pretty much industry standard traditions to me. A bit too puffy and way too undercooked for me, but I’m in the small minority who like baguettes hard enough you can use them for self defence 😉
You have my french approval! Would have loved to see the crumb inside too!
Those aren’t baguettes, those are spears
They look pretty good. Maybe bake a bit longer for deeper color and flavor.
Underbaked.
No crumb shot, no further comment.
Wonderful. I like it a little less tapered or pointy towards the end, but that is just nitpicking the shape. They look great.
They look great 🙂 maybe a bit pointy and the cuts could be deeper, but still they look delicious!
I want it
I like the pointy ends. Weapon and snack
Decent girth, points lost due to lack of crumb pic. 8/10
0/10 – they’re not in my mouth.