(no subject)

[madbaker]

I've been experimenting with various methods of baguette-making. The most successful sequence (flavor and crust-wise) has involved putting the sponge into the fridge for a day to develop flavor, and then baking directly on a stone with a cast-iron skillet filled with ice cubes on the oven floor to create steam.

I'm pretty happy with that, and am now trying to perfect slashing technique.
Unfortunately, I forgot to turn down the oven when I was baking tonight's batch. Oops. The slightly overcooked loaves are okay, but on the dry side. They'll make good toast. But the excess heat caused them to explode significantly beyond what I've gotten from other batches.

The slashing is better this time, even with the 'splodeyness.

Slightly overcooked, 'splodey baguette

Comments

[patsmor.livejournal.com]

That looks very yummy, even 'splodey!

[cvirtue.livejournal.com]

That's not an accident! That's, um, Artistic French Bread in the shape of An Ear of Corn. Right!

[loup_noir]

Full recipe? The WBH keeps hinting that I need to increase my bread repitoire and I love baguettes. Fresh, hot baguette, some butter, maybe a little jam, a cup of really strong coffee and life's good.

[madbaker.livejournal.com]

More or less this recipe. (http://www.whirlwind-design.com/madbaker/breadfaq.html#Q3) Except that I often throw in 1/2 cup rye flour for additional flavor, refrigerate the sponge for 24 hours after kneading in the salt, and bake for 35 minutes.

[madbaker.livejournal.com]

Whoops, that should be 25 minutes.

Yum!

[aastg.livejournal.com]

It looks like you roasted a fetal Pod Person -- I feel so much better about my 'splodey loaves now!

You know, a person could make a bunch of money doing splodeyloaf phrenology....