2nd loaf
beerorkid | February 10, 2010
Same dough, 2nd day of baking. Got a few more tips. Letting the oven go about 20 minutes after preheating will ensure the whole oven is at the temp you want and hold it better. This time I let the dough rise a bit more before I baked it. It came out better and still tastes really good, but it is still a bit dense. I want those huge holes like swiss cheese. In the pic below you can see how it looked from being sliced.
I am guessing not getting the first initial rise has hurt this first dough I made. So I have made another batch and will wait till it starts to fall before I put it in the fridge. Will post how that goes and then work on perfecting it.
Looking good! So taste-wise, how would you rank this up
Mr. T | February 11, 2010Looking good! So taste-wise, how would you rank this up against, say, a baguette you’d pick up at any of the local grocery stores?
pretty good. Better than the bread from Russes, but
beerorkid | February 12, 2010pretty good. Better than the bread from Russes, but not as good as LeQuartier. I wish it had a bit more flavor
Of course, its only the basic baguette. I assume some
Mr. T | February 12, 2010Of course, its only the basic baguette. I assume some of the more complex mixes would have more flavor.
In anycase, it is great to know that there is a way to make quality bread on your own. This book is on my list to buy.