ep.10 baguette
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ep.10 baguette
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ep.10 baguette
after baking, transfer the baguettes to a cooling rack and let them rest for 30–40 minutes
cutting into a baguette straight out of the oven can sometimes make the crumb turn gummy
as the weather became hotter and more humid, fermentation moved faster than usual
these three baguettes show slightly different levels of proofing
• 𝘂𝗻𝗱𝗲𝗿𝗽𝗿𝗼𝗼𝗳𝗲𝗱:
a rounder, more cylindrical shape. the crumb often doesn’t extend all the way to the edges, and the cell structure tends to be more uneven
• 𝗽𝗿𝗼𝗽𝗲𝗿𝗹𝘆 𝗽𝗿𝗼𝗼𝗳𝗲𝗱:
a well-balanced shape. the crumb extends all the way to the edges, with an even, well-distributed cell structure
• 𝗼𝘃𝗲𝗿𝗽𝗿𝗼𝗼𝗳𝗲𝗱:
a less uniform shape with slightly lower volume and a bumpy appearance. the crumb tends to have many small, tight holes
observing these details helps you adjust fermentation time and temperature next time
+
my favorite pairing is butter and honey 🧈🍯
enjoy!
after baking, transfer the baguettes to a cooling rack and let them rest for 30–40 minutes
cutting into a baguette straight out of the oven can sometimes make the crumb turn gummy
as the weather became hotter and more humid, fermentation moved faster than usual
these three baguettes show slightly different levels of proofing
• 𝘂𝗻𝗱𝗲𝗿𝗽𝗿𝗼𝗼𝗳𝗲𝗱:
a rounder, more cylindrical shape. the crumb often doesn’t extend all the way to the edges, and the cell structure tends to be more uneven
• 𝗽𝗿𝗼𝗽𝗲𝗿𝗹𝘆 𝗽𝗿𝗼𝗼𝗳𝗲𝗱:
a well-balanced shape. the crumb extends all the way to the edges, with an even, well-distributed cell structure
• 𝗼𝘃𝗲𝗿𝗽𝗿𝗼𝗼𝗳𝗲𝗱:
a less uniform shape with slightly lower volume and a bumpy appearance. the crumb tends to have many small, tight holes
observing these details helps you adjust fermentation time and temperature next time
+
my favorite pairing is butter and honey 🧈🍯
enjoy!
