Thanks to Martin Phillip’s videos.
Update: Crumb shot. More open than I usually get. I might have let the poolish sit too long.
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Thanks! Pretty excited for them to cool down
That is one hot crumb shot.
Very nice, draw the ends out a bit and you would be close to Baguette a L’ Ancienne
It is rather rustic in character. I might even sneak some wholemeal into the next batch.
To be clear, that was not a criticism, Baguette a L’ Ancienne is my favorite. When I lived in Paris I got an apartment a block away from a ranked boulangerie solely based on their proximity.
I took it for the praise it was. I admire the more refined work others do, but mostly I bake super seedy wholemeal loaves for my long suffering family. This is a rare foray outside my usual comfort zone, and I’m quite pleased with the results, considering it was done without a pizza stone. Sorry if this is a little shocking, but I baked them on a silpat right on the rack.
Sounds like me.
‘What is this?’ ‘Whole wheat, Teff, Flax, and Oat, five day cold ferment’… ‘it’s good, could we have normal baguette or boule, even campagne again?’. ‘Oh, and make some more marinated pork belly’.
They like what I bake, but want ‘regular’ stuff too
If they know what they like, they’re lucky to know someone who can teach them right?
Updated the OP with crumb shots. Any notes?
I’m no expert, but the original photos and the crumb shot look a little under baked to me. But, if I will be toasting the bread first (which I often do, it brings a different flavor by Maillard reactions) I under bake on purpose, it also keeps longer that way.
I worried it might be so. They seem cooked through, but a little on the heavy side. A bit more time could have taken care of that. My oven is definitely hotter in the back though, and they were looking uneven.
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