I have been experimenting with baguettes recently, including different approaches to fermentation time, better folding techniques, improved methods for loaf shaping, scoring, placement in the oven and steam. Now I am going to start trying to hone in on the optimal hydration for my flour of choice and my oven—Trader Joe’s All Purpose Wheat flour and a Presto pizza oven. As a general rule, wetter (higher hydration) doughs produce bread... Read More
I made 80% hydration baguette’s, and was reminded just how much longer (and a little faster) you need mix the dough to build the strands of gluten and develop the bread’s structure. That statement marks roughly the end of my technical knowledge on the science of web dough—thought I want to do some more research in order to understand why this is true. From this sequence of photos, you can... Read More
