I love my baguettes, but I am not happy with the crumb yet.. Few years ago, I saw a beautiful cell structure in the crumb, just beautiful.. I was speechless at the moment, then just staring at the baguette for a long time. I felt like the baguette was made like a croissant. I don’t know if I can get the perfect crumb structure…sigh…..
Yesterday’s baguette was fine… The taste – great, the crust- good, the oven spring- better than ever ( A big progress)… and the crumb structure – okay…
This iron pan with bricks works great for creating steam in my weak oven.
I could slice only one baguette, the rest of them were taken.
I hope tomorrow’s baguettes are better….
My favorite baking tool: I strongly recommend this bread knife. I have been using for over 7 years.