Basic Baking for beginner
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 May 25 2021, 04:17 PM
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#1
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Senior Member
6,230 posts Joined: Jun 2006  
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not enough kneading to develop the gluten...
66% (200g water/300g flour) hydration is on the drier side... but easy to handle for novice shaping technique is incorrect for baguette you use too much hot water for the oven... halfway baking need to take out and vent off the steam |
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May 26 2021, 11:40 AM
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#2
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Senior Member
6,230 posts Joined: Jun 2006
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QUOTE(nepture @ May 26 2021, 12:22 AM) May I know what is the correct shaping technique u mention? here you go... baguette is last technique 5 mins in... |
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May 26 2021, 11:03 PM
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#3
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Senior Member
6,230 posts Joined: Jun 2006
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QUOTE(nepture @ May 26 2021, 10:13 PM) This is more professional way, for beginner might find it hard especially when lack of tools and materials he just uses his hands.. you needed a roller... what tool are you talking?  there's a reason why it's done this way by professionals... this gives a more open crumb and better oven spring desirable in baguette fyi... your method is a bit similar to home bakers making banh mi... but is also not used by professionals in Vietnam This post has been edited by dwRK: May 27 2021, 07:25 AM |
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