Batch #11

Baguette #1

Bagutte #2

9/9/2009 5:00PM
Weigh out the ingredients:
515g 4:4:5 45hr Blarf
1030g Snowflake All Purpose Flour
532g water
25g salt

9/9/2009 5:05PM
Mix for about 4 minutes to incorporate all flour

9/9/2009 8:00PM
Turn dough twice

9/10/2009 9:00AM
Shaped 6 Baguettes 330g-370g

9/10/2009 1:40PM
Unload 1 Baguette from couche, 475F 3/4 cup water

9/10/2009 1:45PM
Load into oven 1 Baguette, 475F 3/4 cup water
9/10/2009 1:53PM
Flipped Baguette, 450F
9/10/2009 2:00PM
Flipped Baguette, 450F
9/10/2009 2:05PM
Removed from oven, 219F internal, 285g

Loaf #1 Analysis: Crust didn’t caramelize enough, and should have baked at higher temperature. Loaf felt a bit heavy, and could have proofed further.

9/10/2009 2:15PM
Load into oven 1 Baguette, 500F 1/2 cup water

9/10/2009 2:24PM
Flipped Baguette, just barely starting to color, 500F

9/10/2009 2:30PM
Removed from oven, 216F internal, 330g

Loaf #2 Analysis: Not scored deep enough. Loaf felt a bit heavy, and could have proofed further.

9/10/2009 3:53PM
Loaded 2 baguettes, 550F, 3/4 cup water

9/10/2009 4:03PM
Flipped baguettes around, 550F

9/10/2009 4:05PM
Took Baguettes out of oven, 269g, 273g, 216F

Batch Analysis:
65% Hydration
4X Blarf Factor

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