BAKING BAGUETTE

Sourdough Baguette.
Baguette made of all-purpose flour mixed with Spelt-flour.  I don't have enough experience of using the Spelt flour, so I go along what the bread is going to look and taste only time will tell.

Note all ingredients and the process of how to prepare the baguette for future reference.

The ingredients: leaven, poolish (prepared the night before), water, and the flour.  The tests of readiness of the leaven and poolish are shown here in the glass.

The Process

Mixing the ingredients

Flour mixed with the leaven, poolish, and water.  Transfer to a clear bowl, 40 minutes to rest to autolyse, followed by adding the salt to mix with the dough, let the dough relax for 10 minutes and start the bulk fermentation

The look of the dough of the beginning the bulk fermentation and the last stage of the bulk fermentation

It does not need retarding the baguette, after shaping, proof it for 2 hours and ready to bake.

The shaping is not easy for me, it's very clumsy, I am not too sure just yet.  The dough was not taut enough at the final shaping that creates problems in the baking.   I remember now,  the bulk fermentation was far too long.
Dividing the dough and shaping.

In theory, it needs two hours or more for the proofing, but after one hour also the dough has risen far too much and they were ready to bake.  Score and bake but the result were very disappointing.  The score did not spit during the baking and was very upsetting that the dough has risen longer than the peel.  It has expended too much during the proofing, too hard to put in the oven to bake.
Proofing

There are a few things that I could be glad about, a beautiful colour baguette, the colour is almost as good at Tartine's.  I had a taste and it was good, the crumb looks good too, and I did enjoy the crusty crust.
Freshly Baked Baguettes

A rich golden brown colour of baguette is here lots more to improve.



To be continued
Susy