Hello everyone,
Just did up a batch of sourdough baguettes. Still working on shaping. Still working on remembering to score the loves!! (HAHA, totally forgot). But I actually do like the way they look not scored. They split on the sides but it looks really cool, rustic and old school. Like from some medieval village!
I used Jacobs Basic Baguette recipe and modified it for sourdough, and having a 23hr bulk ferment in the fridge. Although I had to wait for 2 hours for my proofing, which is a little unusual. I might have even given them another 1/2 hour.
Taste was really great and pretty happy with the crumb at 65% hydration. But I think next time I will up it to 70% or 75% hydration.
I don't own the type of pan Jacob used in the video. So I just baked them in the baguette molds open in the oven, generating the steam from a hot pan in the bottom and pouring hot water in it, then I misted the inside of the oven every minute for the first 3 minutes.
Because my baguette molds are larger I think I will up the flour content for larger baguettes.
Cheers!
Check out these French bread molds I found. They are 18" long, made of high quality tin, and only cost $8.00 for a pair.
