I’m attempting to make my T 65 final. I’m fearful as L’Epicerie is OOS and I’ve written them however no response.
I subbed 1/2 Arrowhead Mills BF with the T 65. I additionally added 10 g non- diastatic malt to enhance browning and likewise to forestall issues from over- fermentation. I knew I used to be going to should retard the dough because of scheduling points.
All the things went extraordinarily nicely. I didn’t get as huge holes within the crumb however the rise, retard, FLAVOR to the max , and shade are excellent. The crumb is tender with a really fairly yellow solid and perfume is beautiful. There’s a pleasant shine to the crumb as nicely. The crust is de facto laborious and crunchy 5hrs after the bake. They’ve been on the cooling rack all afternoon.
These will final some time as we eat 1/2 cut up between us 😊.
A observe about shaping baguettes. Not mandatory with my new to me method.
I had oiled the bowl for the majority rise/ retard. I turned it the wrong way up on nicely floured counter. Gently pulled from the underside to a rectangle. 12” throughout. Used my pizza cutter and made 6 loaves. Picked every up and let the load of the dough stretch to 14”. That was the whole shaping. Positioned on the floured couche. Lined and let rise on my heating pad for 1°. Baked 2 loaves at a time beneath my Granite Ware roaster lid 475° 15min coated 12 min uncovered. The 4 loaves have been positioned within the fridge whereas the others baked. Labored like a appeal .
