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.
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 am going to test it again to make sure which one is better.
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 :
* When I proofed the baguette dough without the plastic bag, the baguette came out pretty dense and the dough was not silky.
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.