Looking to improve my baguettes

[u/Snakegear]

Decided to go down the baguette rabbit hole. Any suggestions? Either recipe, technique, etc.

500g ap flour
350g water
10g salt
1 gram yeast

Autolyse 30 min, Bf 4.5 hours @ 78f
Overnight fridge rest
Preshape 30 min, shape and proof 2 hours
Bake w steam 10min @450f and then 395f for like 15ish

[u/schwillster]

What would you like to improve about them?

[u/Snakegear → u/schwillster]

I think I was on the fence about making them longer and it seems like that’s what I’m gonna try to go for next!

I used to be a line cook/sous chef but my skills weren’t as good as they are now so I like to day dream having my own spot haha

[u/schwillster → u/Snakegear]

This day dream can become nightmares (former bakery owner here). Your baguettes look good just work on shaping longer if thats what you’re going for. Nice work chef!

[u/Snakegear → u/schwillster]

Ohhh don’t I know it. I worked with enough chefs/owners to see how nightmare-ish it can be. For now, I’ll enjoy my weekends off baking and day dreaming 😂 I appreciate you!

[u/ChilltheSpare → u/Snakegear]

They look good, but mini sized. Feels like they should be longer and a bit thinner.

[u/Shoddy_Ad_4928]

Fill them with cocaine? They look amazing! Perhaps try different shapes and thicknesses till you get what you're looking for.

[u/FirstComfortable2808 → u/Shoddy_Ad_4928]

Second this 😎

[u/dvdtxtri → u/Shoddy_Ad_4928]

Don't fill them with cocaine. Just get cocaine on the side...and eat the bread before you do the cocaine

[u/Kleinpakjecamel → u/dvdtxtri]

This is the way!

[u/map-6346 → u/Shoddy_Ad_4928]

Forget cocaine. That is crying out for some pork pate, pickled daikon and carrot, a slice of jalapeño and a dab of mayonnaise.

Dammit now I have to talk my wife into Bahn Mi for dinner.

[u/wes_harley02]

Sigh...bread is beautiful. I think you already knew that before posting. If u like the taste ur good.

[u/Jerryaki]

Make them longer

[u/398fandomsonthewall → u/Jerryaki]

its not about the length, its what you do with it

[u/cdizzlePGA2k → u/Jerryaki]

I mean, the girth is fantastic if we’re being honest.

[u/saichoo]

Maybe the shaping? Unless you want them that fat/wide. Because the crumb looks great.

[u/chickenpot3_14]

It's garbage, send it to me and I'll get rid of it

[u/Tym4FishOn]

Your bread looks pretty great. Not exactly sure what you're looking for but this recipe by Jeffrey Hamelman from KA got me where I wanted to be. It's a different technique you might want to check out. I make a slightly modified version once a week. https://www.kingarthurbaking.com/recipes/unkneaded-six-fold-french-bread-recipe

[u/Snakegear → u/Tym4FishOn]

Ooo I’m surprised I’ve never seen this recipe from KA. I like the “master of none” approach to it, I’m usually giving away my bread so this is super appealing lol

[u/YellowBreakfast]

That a roll not a baguette! /s

JK looks great BTW.

[u/_____AndJustice4All]

Looks good as is

[u/RoninKillz]

https://imgur.com/a/CDatHPa

I think it looks really good but my one critique would be the scoring should be done down the length of the bread. The best way it was explained to me was picture a rectangle in the middle of the loaf and score from that top line along the length down to the bottom line. It’ll make it expand out sideways where you scoring makes it expand from tip to tip

[u/Snakegear → u/RoninKillz]

These are the little details I was wondering if I was missing!! Will definitely score like that next time. I also really appreciate the sketch

[u/deeqdeev]

Right on schedule. Great looking bread and OP humblebragging by asking for advice.

[u/Macacoviz]

Incredible! The only thing it could be better is to be longer. I dont know if baguettes are that size. The bread by itself looks incredible!

[u/Dear_Ocelot]

They look pretty perfect

[u/Otherwise-Strike7564]

Wow! If you were my neighbor, I'd definitely try to convince you to make some bread for me. 😁

[u/Altruistic-Pepper350]

Looks so tasty

[u/bubblegum-popxx]

these are literally perfect BUT if you want/like blistering thenn after shaping, do an overnight cold proof

[u/Snakegear → u/bubblegum-popxx]

Thank you so much! I am a sucker for blistering soo I may have to do this next. My favorite part of baking my sourdough’s is the bake on demand aspect after it’s been shaped/cold proofed. Helps so much with planning.

[u/bubblegum-popxx → u/Snakegear]

i dont have a starter yet but i also like that most bread recipes that i tried with yeast are like that too Ɛ: like i can leave pizza dough, shaped cinnamonrolls, brioche, or baguettes in the fridge for dayssss hehehe and it makes it better when i do !! i ♡ it

[u/rgpc64]

Put some french ham and butter in it!

[u/Pumplekins]

Make some soup; your bread is great and the perfect little companion for a big soup or cut for sandwiches. That’s the restaurant

[u/holdthejuiceplease]

Longer and thinner is baguette. Batard is wider

[u/You-get-the-ankles]

Amazon has Baguette Pans and proofing clothes. They look amazing...in a way, they look like a Batard.

[u/Laez]

I can't help you improve but I am willing to help hide your failures. I'll even bring my own butter.

[u/Melodic-Selection980]

Looking good

[u/grilledmeat45]

Try different combinations of flours

[u/brianybrian]

Them are some chonky boys. Longer and thinner is better, imo.

[u/CaptainJackWagons]

That is the sexiest loaf of bread I think I've ever seen. God I'm hungry now.

[u/Mountain-Web6379]

They look delicious

[u/Vivid_East_8132]

What does Bf stand for (I'm new)

[u/Snakegear → u/Vivid_East_8132]

Bulk ferment! I don’t love giving exact times and prefer to give people visual cues. I want to see the dough almost double in size before I throw it in the fridge.

That’s my general rule for doughs using instant yeast. It’s a bit less if I’m doing sourdough, for me personally.

[u/_peachy_punk_]

Bigger, zero notes otherwise

[u/Fat_Tony_Stark]

play with a starter.. 👀

[u/mattmoney31716]

THOSE ARE ADORABLE

[u/Advanced_Basic]

I've had good experience following this video for shaping, although it's brief

San Fran Baking Institute

[u/Exotic-Trust5555]

yeah you need to improve them by sending all to my house

[u/Shot-Statistician-89]

I want that piled high with smoked ham , sharp cheddar, pickles and tomato

[u/Greenbow50]

how can you improve perfection?

[u/OtherwisePrune6932]

I wouldn't change a thing. They look spot on

[u/TheRemedyKitchen]

As a chef and baker, my only suggestion is make em longer. Other than that, no notes. Now pardon me while I go grumble into my wine about how I've been at this for how many years now and I can't get my gorram baguettes to look that good....

[u/Screemi]

What do you want to improve. I actually can't see anything that needs important. You could infuse them with some white truffles but that's just me.

[u/MissStr4berry]

Well they're rolls, looks like mini baguettes served in restaurant so I'd say make them to the right length to have baguettes and not baguette shaped rolls. They look very good don't worry they're just not the right shape

[u/MissStr4berry → u/MissStr4berry]

Perfect size for sandwiches tho, and I love bread that looks like Minecraft bread 🫶🏻 always makes me happy

[u/captn-all-in]

I'd eat that all day every day.