Been looking at these for awhile . Wasn't sure if I really wanted one . Some looked pretty cheap , but this one looked well built , so I grabbed the " 3 hole "
Non stick .
The flats keep it rigid . Reviews on others all said they warped
at high temps .
I used the " Classic Baguette " recipe from King Arthur , but added 160 grams of ripe starter , instead of the poolish listed in the recipe . 160 , because that's what was in the jar . I just dumped it in the bowl .
I rushed this a bit . Could have used a bit more time on the counter , and maybe one more punch down , but it was getting late .
So I split it into 3 hunks , and shaped them . The one got to long / thin , so I folded it in half , and twisted it up .
Covered with a floured towel and let rest .
Took about an hour . I like to go to the oven at about 2/3's rise .
I think it helps the spring .
Spritzed with water , then scored the top .
Oven is pre heated to 450 , with a cast iron skillet on the lowest rack ,
under the bread . Bread pan went right on the middle rack above .
Edit add : Forgot to say 2 cups of water was added to the pre heated cast iron to create the steam , then the bread was added .
wasn't sure on the time , so I went 20 minutes and checked it .
Went another 10 to finish it up .
Not sure if I lost a seems or if it split .
Would have liked a bit more color , but these are really good .
Flakey crunchy outside , and soft and light in the middle .
You need a volume of steam to create that outside crust .
Had a hunk with a quick supper last night .
Been getting my starter back in shape . Fed this last night , and it's waiting for me
on the counter .
Smells like fresh pastry when it's right .
Guess I'll get to mixing .
Non stick .
The flats keep it rigid . Reviews on others all said they warped
at high temps .
I used the " Classic Baguette " recipe from King Arthur , but added 160 grams of ripe starter , instead of the poolish listed in the recipe . 160 , because that's what was in the jar . I just dumped it in the bowl .
I rushed this a bit . Could have used a bit more time on the counter , and maybe one more punch down , but it was getting late .
So I split it into 3 hunks , and shaped them . The one got to long / thin , so I folded it in half , and twisted it up .
Covered with a floured towel and let rest .
Took about an hour . I like to go to the oven at about 2/3's rise .
I think it helps the spring .
Spritzed with water , then scored the top .
Oven is pre heated to 450 , with a cast iron skillet on the lowest rack ,
under the bread . Bread pan went right on the middle rack above .
Edit add : Forgot to say 2 cups of water was added to the pre heated cast iron to create the steam , then the bread was added .
wasn't sure on the time , so I went 20 minutes and checked it .
Went another 10 to finish it up .
Not sure if I lost a seems or if it split .
Would have liked a bit more color , but these are really good .
Flakey crunchy outside , and soft and light in the middle .
You need a volume of steam to create that outside crust .
Had a hunk with a quick supper last night .
Been getting my starter back in shape . Fed this last night , and it's waiting for me
on the counter .
Smells like fresh pastry when it's right .
Guess I'll get to mixing .
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