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shabegom 🔘
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- 202 Posts
boil em, mash em, stick em in a stew
Smell of fresh bread Monday morning to get the week started right.
My second attempt at baguettes are much more baguette-like. Crispy exterior, soft interior, and a nice open crumb.
I went with a higher hydration dough and used my levain as the Poolish. Also cold bulk ferment overnight and counter proof for 3.5 hours the next day. So good!
I need to practice shaping and scoring to get the classic French look.
Baguette 🥖 made with a whole wheat poolish. My first time trying baguettes, so have some tips for improvement next time.
High hydration sourdough loaf with a looooong bulk rise. Flatter than I like my loaves, but best crust I've ever baked.
Mandatory crumb shot. What do we think? Over proofed? Hydration was about 70%. I want to try higher hydration next for a more open crumb.
For Christmas dinner I made two focaccia. One is a TikTok recipe my wife likes and one is my own recipe. I'm having our guests do a blind taste test. Which focaccia will reign supreme?!