 Baguette Nightmare
I understand that one of the most difficult breads are french baguettes, well Its a matter of honor to do a "perfect baguette".
I had the worst flour that you can imagine, Why? Because in my country theres only flours with chlorine , bromate and other stuff, thats why I dont have flavor in my baguettes, I used sponge, poolish, pre-fermented, you name it, just 2% of salt in my recipes, High humidity thats why I dont have a crust, when I proofed the baguette overnight, the baguette came out of the oven with a crust and when cooling down, the same absorb all the humidity and turned soft, so I dont care about that much, but the flavor, its insipid bread all the time. Any help, ideas, prayer will be very very apreciate.
Isa |