On vacations in France. “No, we don’t have (traditional) baguettes”. I point at the pile of them in a car far at the back. “Those are not good. If you really want them, I can sell them to you for half the price.” In France, a baguette with poor scoring/shaping is not good enough for sale.2yr ⋅ frozen-dessert ⋅ r/Breadit
A decent baguette! Today I baked an abomination of a baguette so I decided to post the previous one so as to reassure myself I can do this.5yr ⋅ frozen-dessert ⋅ r/Breadit
T65 baguette with 77% hydration, 1.7% salt. Straight dough. 3 hours in the fridge. Then stretched and folded 3x. Back to fridge for the night. Some 4 hours fermenting after that before baking. Easy peasy and super tasty. If anything, I should add a spoonful of full grain flour or something...4yr ⋅ frozen-dessert ⋅ r/Breadit
Baguette abomination! This is what I baked today. Hope it makes everyone feel better!5yr ⋅ frozen-dessert ⋅ r/Breadit
The internals of the Zandhaas windmill (NL). You can see the wheat entering the milling system (sorry I don’t know the specific names). I bought way too much flour there a couple of weeks ago and have been working through it since.5yr ⋅ frozen-dessert ⋅ r/Breadit
First attempt at baking baguettes: Gosselin’s “Pain a l’ancienne” recipe. The dough was not fermented enough... my second try had a much better taste but they were not so good looking IMO.5yr ⋅ frozen-dessert ⋅ r/Breadit
