I baked it at 250C then dropped to 210 after 20 minutes which is also when I removed the steam.
I think for real baguette I have to use a different dough and use a different technique with poolish
Real Baguette is high-hydration wheat sourdough, right? But the flour is special, isn't it? French lemmings like @synapse1278@lemmy.world might know :-)
7 Comments
Speiser0@feddit.org · 4 pts · 1y
Mmmh, Kruste, mit Blutgeschmack.
synapse1278@lemmy.world · 4 pts · 1y
Looks very promising from the outside! Do you have a picture of the inside?
obazdaa@feddit.org · 1 pts · 1y
No photos of the inside, sorry.
bremen15@feddit.org · 2 pts · 1y
Those look pretty good. Why are they not "real" baguettes? What temperature did you bake at? did you use steam in the beginning?
synapse1278@lemmy.world · 4 pts · 1y
To avoid the risk of a angry crowd of French lemmings (such as myself 😠) immediately jumping at OP's throat.
But, from the looks of it, it look pretty respectable.
obazdaa@feddit.org · 1 pts · 1y
I baked it at 250C then dropped to 210 after 20 minutes which is also when I removed the steam. I think for real baguette I have to use a different dough and use a different technique with poolish
bremen15@feddit.org · 1 pts · 1y
Real Baguette is high-hydration wheat sourdough, right? But the flour is special, isn't it? French lemmings like @synapse1278@lemmy.world might know :-)
What did you use?