Finally, today, Dr K took it upon herself to sort out my mess. Adding a little more flour and giving it a rise in the warmth, it began to look a little more like a workable dough, if a little loose. A single rise the a prove on the tray before being popped in the oven along with a water tray at ~220 degrees. We sat down to watch Transcendence on the recommendation of the other Dr K and rather enjoyed it. Afterwards we checked on the cooling loaves which had a good squeeze to them. Slicing in with the knife revealed a surprising holey texture surrounded by a tough but stretchy shell. We tasted. A look of shock was apparently visible on my face - we had not only rescued a loaf from the brink of failure, but created something quite special and the closest to our Valhalla - a French baguette - than ever before. Literally delicious with a crunch chewy texture.
't really do recipes.
- 1 kg flour mixed 7 to 3 white to brown (all strong from Daily Bread and Arjuna)
- 600ish ml water (slightly warm I recall)
- <20ish g sea salt
- >10 g yeast fresh from Arjuna
- mixed & left, then half kneaded and left in the fridge
- leave for 5 days
- add in a bit more flour
- shape and prove
- bake for ~10 mins at ~220 degrees then lower for longer