November 28, 2023 - 12:21pm
Self guided baggette hands on practice lab.
Aim:
To gain proficiency in the mixing, handling, shaping, and baking of relatively low hydration baggettes in the vain of I' ancienne. With some originality.
Observation at the final proof stage. I have reasonable expectations for a good outcome. No matter the end results. The flegling baggettes are looking good. Muscle memory is definitely kicking in. Smile...
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These look nice, very interesting and different looking texture from my sourdough baguettes.
I'm curious what you mean by "relatively low hydration"...?
I usually make mine a little under 70% using primarily all-purpose flour. Judging by the appearance I'd guess either yours are a quite bit lower or maybe you're using a very different kind of flour...?