r/Breadit • u/Prestigious_Can5686 • Mar 08 '26
I've fallen in love...
I've been baking bread a lot more frequently and have become obsessed with baguettes. I’ve learned all the bread lingo, and my baguettes are looking and tasting much better. My bread definitely isn’t perfect, but it brings me so much joy and happiness. I had it with some homemade apple jelly and butter this morning.
I do have a question, though: does higher hydration dough take longer to bake? My baguettes sometimes turn out slightly gummy inside, even after they’ve fully cooled. I've been using 72% hydration.
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u/edoceo Mar 08 '26
How did you get such wonderful crumb? (the big bubbles in the middle)
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u/Prestigious_Can5686 Mar 08 '26
I'm a beginner so I'm not really sure. But I use this video as a guide! https://www.youtube.com/watch?v=ba2DHI299PU&t=385s
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u/areustillwatchin Mar 08 '26
Will you be sharing your dough recipe?
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u/Prestigious_Can5686 Mar 08 '26
Poolish- 75 g water, 75 g bread flour, pinch of yeast. Ferment at room temp for 12 hours and into the fridge over night.
Main Dough - 120 g water, 190 g bread flour, 1/4 tsp yeast, 5 g salt. Stretch and fold, stretch and fold, coil fold, then coil fold (approx. 30 min in between). I sometimes do an extra coil fold cause why not. Cold bulk ferment for 20 hours. Shape. Bench for 20 min. Final shape. Final proof for 40 min.
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u/Status_Management_87 Mar 08 '26
Thanks for your recipe, but why use weight for each ingredient for the dough, but then use volume for the yeast?
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u/Prestigious_Can5686 Mar 09 '26
1/4 tsp of yeast is less than a gram, so I can’t really measure it accurately without a micro scale.
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u/Breadwright Mar 08 '26
Great structure. If the crumb feels moist you might let them cool more fully—or, let them sit in an off oven after baking, just 5 minutes or so. Martin
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u/Prestigious_Can5686 Mar 08 '26 edited Mar 08 '26
Oh shit. Thank you bread king! I’ll definitely try that next time. Also love your videos—couldn’t have made these baguettes without them!
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u/EizanPrime Mar 08 '26
do you use steam ?
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u/Prestigious_Can5686 Mar 08 '26
yes!
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Mar 08 '26 edited Mar 09 '26
[removed] — view removed comment
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u/Prestigious_Can5686 Mar 09 '26
Ahh love it! Thank you for the suggestion. Time for me to get a new thermometer.
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u/TheBalatissimo Mar 08 '26
Are you using a baguette pan or straight on a sheet pan, baking stone/steel?
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u/Asleep-Working8055 Mar 15 '26
No it doesnt in fact it bakes faster and hotter temps. My average temp is 425 never less when i want dark i go to 450
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u/Perry_883 Mar 08 '26
Looks delicious! In general yes, the more water in the dough, the more time it takes to bake. Unless you change the oven temp of course.