Rob_grill_apprentice Posted October 17, 2020 Share Posted October 17, 2020 Baguettes De Tradition, crust very crisp. Taste very good. Crust, crumb and texture very good. Recipe based on Baguettes De Tradition located in straight dough section in Jeffrey Hamelman book ‘Bread’, a Baker’s book of techniques and recipes 2nd edition. Each week I do one recipe from the book, my goal is try and make all the recipes in the book. I am happy with this result, but I still see area for improvement on my shaping and scoring skills. This recipe is meant for baker’s with experienced hands to expand a baker’s skill and repertoire. I would not recommend this one for a beginners baguette. Scaled down from 17.855 kg to 1.5 kg. JeffieBoy, TKOBBQ, K_sqrd and 5 others 7 1 Quote Link to comment Share on other sites More sharing options...
ckreef Posted October 18, 2020 Share Posted October 18, 2020 You did an excellent job. Rob_grill_apprentice 1 Quote Link to comment Share on other sites More sharing options...
UTVol Posted October 19, 2020 Share Posted October 19, 2020 Looks awesome!! Rob_grill_apprentice 1 Quote Link to comment Share on other sites More sharing options...
JeffieBoy Posted October 20, 2020 Share Posted October 20, 2020 You continue to impress! Rob_grill_apprentice 1 Quote Link to comment Share on other sites More sharing options...
TKOBBQ Posted October 20, 2020 Share Posted October 20, 2020 Looks good Rob_grill_apprentice 1 Quote Link to comment Share on other sites More sharing options...
adm Posted October 22, 2020 Share Posted October 22, 2020 They look really good! Rob_grill_apprentice 1 Quote Link to comment Share on other sites More sharing options...
Tioga Posted November 29, 2020 Share Posted November 29, 2020 Your Baguettes and other breads look masterful and delicious. Rob_grill_apprentice 1 Quote Link to comment Share on other sites More sharing options...
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