this is my fourth time to make baguette altough I sitll can not understand the science in baguette,such as the huge crumbs in it.
Different people have different views about the crumbs. But we all agree that it's consider many elements. the flour you used, the way you knead your dough, the yeast , the time for ferment, the temperture .
I know there must be soth very emphasis in it because i know a person he can use y different dough to make a huge crumbs baguette, a whole wheat burger dough, a toast dough ,even a sweet dough. I can hardly believe it ! A sweet baguette!!
Work hard to make a wonderful baguette.
Replies
Hello Candy,
Have a look at this site http://www.weekendbakery.com/posts/recipe-for-80-hydration-baguette/
I have baked these baguettes many times and although they are not made with a sourdough culture they always look and taste fantastic. Give it a try and I am sure you will be very pleased with the results, I am still experimenting with a sourdough version. They ( Weekend Bakery) have also posted a video on You Tube for you to follow, check it out here http://www.youtube.com/watch?v=KhmY1lgr694&feature=fvwrel