Sunday, November 13, 2016

Baguette 2: The Razor Blade is Key!

Yes indeed, the razor blade for slashing is KEY! Here's what I got today.

Left to right - rounded ends, pointy end, and pain d'epi (supposed to resemble a wheat stalk). And this.

I was pretty pleased with how these turned out. Far superior to previous attempts. Here are the improvements for this batch.

  • Threw a handful of ice cubes in a small metal pan at the beginning just before closing the oven
  • Heavy spritzing of the loaves before putting them in the oven
  • Preheated the oven with my metal tray, then slipped the loaves on parchement paper onto the preheated tray
  • I think this was the real key, sharp, deep cuts with a razor blade instead of a serrated knife
I think with the knife the cut opens up immediately and bakes evenly. With the razor blade the cut slowly opens as the bread expands while baking, resulting in a color gradient in the cut, looks much more appetizing! 

The pain d'epi was kind of fun, you can see how to make it here, at about 3:08 - .

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