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Breadmaking 101
- Thread starter CoorsLight
- Start date
HappyHighwayman
It's all in the reflexes
Had to cut off the burned bottom but other than that the second loaf was perfect and people went nuts for it.
Cyclesuzy
Proud Pissant Squid
Here’s the second rise. Baguettes are formed and rising.
Smexy
Here’s mine after baking ... haven’t sliced it yet.
Attachments
Cyclesuzy
Proud Pissant Squid
I redid the pic. Hope you can see now
Nom nom nom
Yes and thanks - can’t wait to see your finished loaves
HappyHighwayman
It's all in the reflexes
More salt
for baguettes, I use a combination of poolish and starter
for baguettes, I use a combination of poolish and starter
HappyHighwayman
It's all in the reflexes
Yeah you need salt. I love bread it's just flour, water, salt and yeast.
Yakoo752
USN
Sourdough starter is bubbling happy after 3 days. Only a few more weeks before I can use it 
poach
seeking balance
Everyone's finished product looks excellent!
My second baguette effort was better than my first, though still not quite what I'm looking for. The quest continues...
My second baguette effort was better than my first, though still not quite what I'm looking for. The quest continues...
- Joined
- Jul 14, 2004
- Location
- Oakland
- Moto(s)
- ...between bikes
- Name
- Heather
- BARF perks
- AMA #: 1028914
How long was the rise. In addition to salt, the bacteria and yeast have a flavor. A slower rise yields a lot more flavor. I do most of my rises in the fridge if there's time. I work backwards to figure out when to start a loaf, so that it fits into my life and I'm not waking up at 3 a.m. to bake my bread. And certain parts of the rising process are more forgiving than others. I can be late by a few hours on the first rise or two, but towards thed end, I get more punctual.
GAJ
Well-known member
I'm in the same boat; they look great but the taste is not quite there.
Yesterday used some sourdough starter my wife has used for decades and even that didn't quite do it.
Tastes good, just not as good as the pros.
Yakoo752
USN
you can try prefermenting
make 1/2 the dough today and let ferment 24 hours, then add the 1/2 tomorrow and let ferment 24 hours
make 1/2 the dough today and let ferment 24 hours, then add the 1/2 tomorrow and let ferment 24 hours
GAJ
Well-known member
Yakoo752
USN
If you get into a position where you are regularly making, this adds so much flavor.
Some of the best bakeries can still claim to be serving their "original" bread since they always carry ferment forward.
Some of the best bakeries can still claim to be serving their "original" bread since they always carry ferment forward.