Some of you probably know that I’ve been trying to improve on my baguette baking skills. It has been a challenge with one step forward then two steps back. Today I took a step forward. Now these are far from perfect for sure as they are more long batards that true slender and long baguettes. My baking steel is only 16” wide so that is the maximum length of baguette I can strive for. Unfortunately my baguettes contracted somewhat while in the couche. As well, my shaping and ability to stretch the baguettes isn’t quite there yet. I do like the pointy ends though . I’m also happy that this time I think I finally had enough tension in the skin of the dough, the right angle of score and deep enough score that I actually had some decent ears. Like my sourdough batards, ears took a while to get any and then took some time to get them consistently, I’m sure that will be the case with my baguettes as well.
These are maybe a T75 flour (it was sold to me as T55 but there is bran in there so it isn’t T55), 9% prefermented flour, 0.07% IDY, 68% hydration.