Baguette problem

[grisell]

Hi guys!

I've been trying for a while now to make perfect French baguettes. After tens of trials, this one seems to bring me very close to perfection: http://modern-baking.com/bread_pastry/mb_imp_16706/ I follow his instructions to the letter and the result is great.

However, one problem remains to be solved. How does one achieve those large bubbles in the loaves? My loaves get the right consistency, crispiness, fluffiness, flavour etc. The only fault is that those really large pores are missing. I have never been able to make them with any recipe.

[wheels]

My eyes aren't as good as they used to be, am I correct? Is it a 78% hydration i.e. 780gm water to 1000gm flour?

Phil

[DiggingDogFarm]

It's called an open crumb.

I've been able to achieve it by using the autolyze technique and a long ferment.

http://www.cookingforengineers.com/arti ... onstructed


~Martin

[grisell]

My eyes aren't as good as they used to be, am I correct? Is it a 78% hydration i.e. 780gm water to 1000gm flour?

Phil

Yeah, that's correct. The funny thing is that it works.

[grisell]

It's called an open crumb.

I've been able to achieve it by using the autolyze technique and a long ferment.

http://www.cookingforengineers.com/arti ... onstructed


~Martin

Many thanks for that link! I will read it thoroughly.

[Snags]

Looks good
I will post here to be able to find it again, for next weeks loaf

[grisell]

I think I finally got it!

The result is here: http://forum.sausagemaking.org/viewtopic.php?t=9539