RSS

Baguette: My proofing board

22 Dec

I have used  a * homemade baguette board for proofing to keep the dough round  for a year, but I realized that it may damage the crumb structure in the dough by my mistake.

Here is my baguette board for proofing.  I just cut a center roll of  wrapping paper in a half.

                                                                                   I pressed down the board to adjust the curb.

Here is what I found out that I might make a big mistake.

I made a very long baguette with preferment about 60 cm on 12/20/2011.I cut the dough little bit so that the baguette can fit in my oven , and I cut the short dough in a half again, then proofed the one without the board,and the other one was used the board.

    Here is the result:

I don’t know which one is which!    I forgot it!!

      I am going to test it again to make sure which one is better.

                    I will bake more baguettes tomorrow…..

———————————————————

Updated 12/27/2011

I think that I shouldn’t use the wrapping paper’s center roll  board for proofing anymore because of this result.

It doesn’t look good because I took this crumb shot at night.  I hope you can see the open crumb all over.

  I proof the dough like the way :

but I cover it with a big plastic bag when it is proofed like this:

* When I proofed the baguette dough without the plastic bag, the baguette came out pretty dense and the dough was not silky.

    This is the result of the baguette without the plastic bag.

  This baguette was proofed with the plastic bags.   Over all, the baguettes that I have tried many times with the plastic bag have more open crumb than the one without the plastic bags.  I also tried the baguette without the plastic bags more than 20 times. all of them came out pretty dense.

I think that every bread dough need to be proofed with  moisture.

Creative Commons License

Koubo by Akiko is licensed under a Creative Commons Attribution 3.0 Unported License.

Advertisements
 
4 Comments

Posted by on December 22, 2011 in Baguette

 

Tags:

4 responses to “Baguette: My proofing board

  1. photography course

    January 5, 2012 at 3:31 am

    I have a problem with the overall premise of your article but I still think its really informative. I really like your other posts. Keep up the great work. If you can add more video and pictures can be much better. Because they help much clear understanding. 🙂 thanks

    Like

     
    • Akiko

      January 6, 2012 at 1:56 am

      Thank you for your comment, which made me think how to organize my article. I will consider your advice well. Adding videos are little difficult for me to do so.. but I can put more pictures easily. 🙂

      Like

       
  2. Kristofer Widdows

    January 9, 2012 at 7:26 am

    I genuinely enjoy reading through on this internet site , it has excellent articles . “It is easy to be nice, even to an enemy – from lack of character.” by Dag Hammarskjld.

    Like

     
    • Akiko

      January 10, 2012 at 6:38 pm

      Thank you for your kind words! It is hard to be mean, even to an enemy..:)

      Like

       

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

 
%d bloggers like this: