| French Baguette Thick Crust [message #76400] |
Mon, 16 May 2005 22:13 |
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Just made my first attempt at the classic French Baguette. Used the King
Arthur recipe 1:1 ratio on poolish, and 2:1 ratio of flour to water in the
recipe, which I checked is a classic type recipe. They turned out mostly
correctly, even down to the crunchiness, for which I'm thankful; however,
the crust is quite a bit thicker than I remember Baguettes usually being.
Any ideas on how to get a thinner crust on future attempts. I've pretty
good experience with several types of breads, but this is my first baguette.
Thanks in advance for any advice.
T
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| Re: French Baguette Thick Crust [message #76402 ] |
Mon, 16 May 2005 22:26 |
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Maybe you baked at consistently high temperature in your total baking
time..
In addition
You should use a medium protein flour such as all purpose not the
bread flour.
Roy
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| Re: French Baguette Thick Crust [message #76403 ] |
Tue, 17 May 2005 00:15 |
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You may be on to something Roy. My oven is so far off from the dial that I
use an oven thermometer which I couldn't see once I put in the bread. I
turned the dial down a bit, but I probably should have been a little more
radical. The flour was as you suggested, but the high temperature bit is
probably right. I'll try it again and follow your suggestion. Thanks, T
"Roy" <rbasan7 [at] hotmail.com> wrote in message
news:1116275215.568161.63370 [at] g14g2000cwa.googlegroups.com...
> Maybe you baked at consistently high temperature in your total baking
> time..
> In addition
> You should use a medium protein flour such as all purpose not the
> bread flour.
> Roy
>
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