I’m having fun tweaking things now, but I think I’ve got the basics mostly figured out. I’m in Denver, so the altitude and dryness play a role.
this post was submitted on 14 Nov 2024
44 points (100.0% liked)
Bready
1205 readers
56 users here now
Bready is a community for anything related to making homemade bread!
Bloomers, loafs, flatbreads, rye breads, wheat breads, sourdough breads, yeast breads - all fermented breads are welcome! Vienesse pastries like croissants are also welcome because technically they're breads too.
This is an English language only comminuty.
Rules:
- All posts must be bread or baking-related.
- No SPAM and advertising posts. If you want to promote your business - contact mods first to get an approval.
- No NSFW content.
- Try to share your recipe with your photos so everyone is able to recreate it.
- All recipes are public domain, recipe books are not. You can post any recipe invented by someone else, but you cannot post copyrighted work. That means no photos of book pages and screenshots of 3rd party web sites. Write the recipe down in text format instead.
founded 2 years ago
MODERATORS
you are viewing a single comment's thread
view the rest of the comments
view the rest of the comments
As a pedantic French, I can tell these are not quite right. Crust should look more rough, puffy, not sure how to explain it right... Anyway, I certainly wouldn't do better myself. Keep it up and have fun !
I’m not sure we can get the right flour here (at least not without going to a lot of expense). These are a mix of bread flour and whole wheat flour. They have only flour(s), water, salt, and yeast. When baking, there’s a pan of water in the bottom of the oven, plus a crust spritz partway through.
If you happen to know of any reference photos that show what the ideal looks, that would be great! When I search for “perfect French baguette,” the results are all over the map (heehee).
I have to concur with my countryman, there's something weird about the texture of the crust, it looks very soft I think? Here's a picture of what I would consider a normal looking baguette (some people will like it baked more, with harder, browner crust, others will like it "whiter") https://images.app.goo.gl/7hcLMgpGzyjTo7Rv5
Best of luck on your journey to the perfect baguette!
Ooh, thank you! It’s actually not soft, and crumbles nicely when broken. I’ll take better photos (action shots!) next time. Your photo example is quite helpful!