monardammm:idontgettechnology:Alright, backseat bakers (thanks @jeremyjeziorski for that sweet allit
monardammm:idontgettechnology:Alright, backseat bakers (thanks @jeremyjeziorski for that sweet alliteration!) what did I do wrong?I have two incredibly uneven pans of baguettes, both or which did not hold their shape AT ALL in the proving process. Would a baguette pan help?#breadbaking #disheartening (at Portland, Oregon)https://www.instagram.com/p/Bs4SHwWluat/?utm_source=ig_tumblr_share&igshid=k88r3f1pbcytMy guess would also be over-proofing on the second rise. Is the interior of the bread quite dense with small, uniform holes, or is it more open? The Serious Eats website has some excellent info on troubleshooting bread issues, if you’re trying to figure out what went wrong https://www.seriouseats.com/2014/11/troubleshoot-bad-bread-messed-up-loaf.htmlIn any case, don’t be disheartened. Bread can be a very temperamental creature, and even recipes I’ve made again and again will turn out quite differently from one time to the next: batch differences in flour (even from the same brand/mill), temperature, humidity, the vagaries of the gods, who the hell knows. Baguettes may seem incredibly simple with their bare handful of ingredients, but producing loaves of a consistent shape and quality is a serious challenge. It’s certainly one I’ve never mastered, and I’ve made a lot of breads that would appear, on the surface, to be far more complicated. And I’ll bet your loaves still taste delicious.@hazelhills - for future reference in your baguette experiments. -- source link