Baking Experience: Sat, Oct 12, 2024

Recipe

This was the first time that I attempted this bake, and really one of the first times I’ve tried baguettes
The loaves were a bit tasteless, I feel like it’s largely attributed to the lack of fermentation time in the recipe
- That said, the convenience of a quick and easy, 2hr bake was quite nice
I also need a lot of work on figuring out the best way to provide enough steam to get a crispy, bubbly crust
- However, for this bake, it worked out that the crust was soft, as Sam asked that I make these for sandwiches, and the texture was great for that
The crumb was really, REALLY tight
It’s a further exploration into how to potentially get an open crumb with good oven spring when baking purely with kamut
- I think that the recipe could use a kamut / regular flour mixture