loaf showing a rustic aspect and with a taste of the crust which is very pronounced
it was baked in a household oven
a less airy crumb was obtained here conversely to the previous smaller loaves but the dense texture was good

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same recipe than made previously, but with more dough at weighing and more shorter shaping
the loaf is fluffy and still well-aerated

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since few tests I keep same recipe with mill T80 flour and high hydration, and also, I do shorter shaping than a traditionnal baguette
these baguettes have a tasty and well-baked crust and good airy structure

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baguettes with mill T80 flour and high hydration, the dough is soft and smooth
shorter shaping than a traditionnal baguette
the crumb is well aerated and crust is well-baked, and good bread flavor too

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same baguettes as baked before with same results, I used now this recipe because it works
I noticed a big hole in the crumb as previous baguettes perhaps due to scoring
well-baked baguettes on the top as well as at the bottom which lead to good bread flavor

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same baguettes as baked before but a little bit shorter
crumb is also less aerated likely due to mill flour used
the shorter length lead to little more puffed baguettes after baking
well-baked baguettes with crunch and soft crumb

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baguettes made with T65 mill flour and dried yeast, dough manually kneaded
crumb is less aerated than previous tests likely due to mill flour
but after baking baguettes are well puffed and show a well-baked crust with crunch, and a nice flavor of baked bread

#homemadebread #breadbaking #pane #foursolaire #homebaking #breadiverse #sourdoughbread #brotbacken #breadstodon #breadposting #baguettes #baguette #meunerie #farine #petrissage #kneading #levure #brot #flour #sourdough #dough #painaulevain #brioche #boulangerie #levain #bread #abendbrot #worldbreadday

as previous post, baguettes made with T65 flour and dried yeast, dough manually kneaded
but here baguettes are shorter
after baking this leads to puffy/fluffy baguettes and as the others they have crunchy crust with a good flavor

#homemadebread #breadbaking #pane #foursolaire #homebaking #breadiverse #sourdoughbread #brotbacken #breadstodon #breadposting #baguettes #baguette #meunerie #farine #petrissage #kneading #levure #brot #flour #sourdough #dough #painaulevain #brioche #boulangerie #levain #bread #abendbrot #worldbreadday

baguettes made with T65 flour and dried yeast, dough manually kneaded
baking with steam ~5 min at 250C and ~10/15 min at 230C in household oven
test to shape and bake ~40 cm long baguettes
after baking, there is a well-baked and crunchy crust with a good flavor

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dough with TH66, t65 flour, 3% of fresh yeast, 18% salt
dough proofing ~48h in the fridge in a closed dough container
one baguette divided without shaping (left) and the other (right) was twisted
baked in household oven at 250C 5 min following by 230C 5 min with steam
only 10 min baking lead to white and soft bread without crust and a very chewy crumb


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bread with TH66, t65 flour, 3% of fresh yeast, 18% salt
1st proofing ~30h in the fridge, divided/shaped, 2nd proofing ~24h in the fridge
baked in household oven at 240C 30 min in iron dish

#homemadebread #breadbaking #pane #foursolaire #homebaking #breadiverse #sourdoughbread #brotbacken #breadstodon #breadposting #baguettes #baguette #meunerie #farine #petrissage #kneading #levure #brot #flour #sourdough #dough #painaulevain #brioche #boulangerie #levain #bread #abendbrot #worldbreadday

baguettes made with similar recipe than this used for previous post, just a little bit less yeast (6 %)
here dough is showed after kneading too
baguettes are similar than those showed before, perhaps crumb is a little bit more aerated

#homemadebread #breadbaking #pane #foursolaire #homebaking #breadiverse #sourdoughbread #brotbacken #breadstodon #breadposting #baguettes #baguette #meunerie #farine #petrissage #kneading #levure #brot #flour #sourdough #dough #painaulevain #brioche #boulangerie #levain #bread #abendbrot #worldbreadday

baguettes made with T65 mill flour (crumb is a little bit grey-brown) and dried yeast (8%), with TH71 dough manually kneaded
1st proofing 2h at ambiant temperature and 2nd proofing 11h in the fridge
before shaping baguettes, 330g of raw dough was weighed
baguettes are well round although crumb is less aerated than previous tests but crust and taste are still good

#homemadebread #breadbaking #pane #foursolaire #homebaking #breadiverse #sourdoughbread #brotbacken #breadstodon #breadposting #baguettes #baguette #meunerie #farine #petrissage #kneading #levure #brot #flour #sourdough #dough #painaulevain #brioche #boulangerie #levain #bread #abendbrot #worldbreadday

this is a test to use an homemade sourdough
sourdough was made by leaving flour and water during three days at ambiant temperature
dough was manually kneaded with sourdough and 2 % of dried yeast, and proofing for 11h in the fridge
before shaping baguettes, 330g of raw dough was weighed
after baking, the texture and color of crust is nice and crumb is well aerated

#homemadebread #breadbaking #pane #foursolaire #homebaking #breadiverse #sourdoughbread #brotbacken #breadstodon #breadposting #baguettes #baguette #meunerie #farine #petrissage #kneading #levure #brot #flour #sourdough #dough #painaulevain #brioche #boulangerie #levain #bread #abendbrot #worldbreadday

bread with TH66, t65 flour, 3% of fresh yeast, 18% salt
1st proofing 30h in the fridge, divided/shaped, 2nd proofing 20h in the fridge
baked in iron dish in household oven at 240C 30 min
crumb is well aerated and has strong flavors

#homemadebread #breadbaking #pane #foursolaire #homebaking #breadiverse #sourdoughbread #brotbacken #breadstodon #breadposting #baguettes #baguette #meunerie #farine #petrissage #kneading #levure #brot #flour #sourdough #dough #painaulevain #brioche #boulangerie #levain #bread #abendbrot #worldbreadday