Southern Snow Day

[srsly]

I bought this one:
http://www.amazon.com/gp/product/B006K0RS1I/ref=oh_aui_detailpage_o00_s00?ie=UTF8&psc=1

Did you receive it yet? I almost got the same thing, but decided on this instead.
http://www.amazon.com/Alfi-Breadscorer-Bakers-Slasher-12-pack/dp/B00BJECKOA/ref=pd_sbs_k_5?ie=UTF8&refRID=0FV9R9TT3B6X9ZKM3K4W

I also ended up buying this:
http://www.amazon.com/Metallic-Commercial-Non-Stick-Perforated-Baguette/dp/B003SZBSUK/ref=pd_sbs_k_36?ie=UTF8&refRID=0NMKWEZV3TGK5JD4J2B4

[diablita]

I have that very baguette pan!  I love it.  I use it to make this recipe often and prefer using the dough for 3 smaller baguettes (in this pan) over 2:
http://www.saveur.com/article/Recipes/Four-Hour-Baguette?0ummifslfZdRwbJ0.32

Yes, I received the lame today.  The blade is a bit thin but seems good.  I like it that I should be able to curve the blade (for the baguettes) or use it as a straight blade (for boules).

[srsly]

I have that very baguette pan!  I love it.  I use it to make this recipe often and prefer using the dough for 3 smaller baguettes (in this pan) over 2:
http://www.saveur.com/article/Recipes/Four-Hour-Baguette?0ummifslfZdRwbJ0.32

Yes, I received the lame today.  The blade is a bit thin but seems good.  I like it that I should be able to curve the blade (for the baguettes) or use it as a straight blade (for boules).

Thanks for sharing the recipe! I will try it as soon as I receive my pan and lame.

[srsly]

My first attempt at making a proper baguette. Though they still don't look "proper" realizing there's so much to learn in making them properly. Nonetheless, I am very happy with the way they turned out. Thanks for the recipe, diabilita!

[radial]

Mmm, they look pretty authentic to me.  Nice job!

[srsly]

Mmm, they look pretty authentic to me.  Nice job!

Thanks Rich! I thought it was good. But on further reading, real baguette needs to have more holes on the interior. Mine was a bit dense, but at least I got my crust done correctly. I need to work on making the slashes the right way. I think I need lessons from our bread making masters in the forum; AmyAmyAmy, diabilita, who else??


And oh, yeah, I suggest we start a Bread Thread where we can share recipes, techniques, and to critique our home made breads.

[diablita]

I think they look GREAT on the outside.  I'm sorry the inside wasn't exactly as you wanted.  Do you think you got enough steam going in your oven?

[srsly]

I think they look GREAT on the outside.  I'm sorry the inside wasn't exactly as you wanted.  Do you think you got enough steam going in your oven?

I thought I sprayed the oven enough which resulted in a very nice crust. Though opening the oven door too frequently that probably lowered the temp during the baking process.

I think I did two things that novices probably do all the time. I didn't measure my ingredients by weight, and so my dough was way too dry. (I had no idea that wet dough helps with the holey interiors). And I think I overworked the dough while shaping them. I will do this recipe again but will measure using a scale next time and will do the folding method instead of overworking the dough.

[diablita]

Gotcha.  I love baking with my scale and get frustrated when sites/books that really should provide the weight (I'm looking at you, King Arthur Flour) make me do a lot of work to convert the ingredients.

[witchypoo]

wet dough is key to a good baguette.  you want it to feel just a bit too moist, srsly.