I have tried to get perfect crumb of my baguette for a couple of years, and I haven’t still gotten the crumb that I want. I am getting close to my dream baguette, but it is always imperfect.
This baguette is used raisin yeast water. This is a 54cm long baguette.
- 180g King Arthur All purpose flour
- 21 g raisin yeast water
- 105 g filtered water
- 3.2 g salt
The crumb picture at the right on the top is too fine, and the crumb picture at the right on the bottom is telling me something that I didn’t a good job on the right side when I shaped, but I don’t know what I did unfortunately. I will post when I complete this recipe.