KingofBaguette

Tonights bake, for moms supper with the whole family.

I think I'm going to stick with AP FLOUR.. Ahhh, good night. [emoji115] tonights bake

Well, I'm at it again, back to the Robin Hood flour... Hopefully the results will be better then Monday's batch and look a lot like last nights using AP Flour. I still have not learned how to adapt to using different flours. How ever this time around, lol, I did not forget any ingredients.[emoji38][emoji12]

Wow, you have no idea how frustrating it is to read all your messages all day long and unable to talk back!!! I am very humble in the responses and feedback. So just to be clear, basically, I'm trying to create a very unique different taste... I understand and with out disrespecting the "baguette" maybe I should say baguette style bread... I am that type of guy in the kitchen that always seems to make good food. I've been told when my food is eaten, they know it came from my hands... I do some pretty cool stuff like for example being Armenian... I love making Manti, Armenian Ravioli... And yup I make it from scratch.. Call the dough roll it out and make 100's of meat stuffers... Anyway.... This "Baguette" my goal is to really be unique and one of a kind, I'm trying to follow the basics in the recipe but I add a little more of my touch in to it... Specifically the added herbs for that special taste. As mentioned in my OP, although they don't look the best as I am still trying to learn on shaping them properly, they were turning out perfect, delicious and as the way I wanted them to be.... regarding taste... As I mentioned, I'm also selling them and have quite a few to make for this weekend. The only thing I changed was flour, and I'm wondering how to adapt to it. Or I'll just go back to the all purpose. I preheat 500, and bake it for 15 to 20 min max. I keep a pot of water on the bottom rack (steams up well and gets the job done). I'm so tired. Sorry if I rambled on this whole post has been compiled through out the day. Just waiting to be allowed to press send... And yes, I made more tonight for a order I was supposed to deliver this morning... But last nights order was a disaster. Here's a pic of tonights making..!! Don't hate me for the 1st image [emoji16][emoji16][emoji16] SATISFIED!!!! And I know it will taste great... My client should be happy!! 1 week today I'm doing this. I love it.

Previous Baguettes And they came out delicious, crisp, crunchy. I mean putting the blade to the crust rumbled my house. Actually, I have sold 5 of these and have 8 to sell for the weekend. This is last night (My shaping is getting better) There is no crunch at all..???? It's a soft shell...... :( Oh and I had a flash back, this is where you guys might all yell at me. I know I said I did everything the way I've done with the all purpose.... Ummmm, I forgot to add my olive oil. 1 1/2 water 3 1/2 to 4 cups flour (except last night I had to go to about 5 cups with this Robin Hood) 1 1/2 tsp yeast (I've been using quick rise instant) 1tsp sugar 1 Tsp salt 2 tsp (my spices) Another thing I noticed last night, after about 2 hours of fermenting, when I took out the bowl from its resting spot, the dough just collapsed. Never saw that before. So I pulled it out of the bowl, laid it out, banged on it a little to take out the air... Preshapped 2 baguettes and set aside for 20 min. When I started rolling them out later, they were full of air bubbles. Again something I never experienced in my previous 8 baguettes with my all purpose. So I guess back to my first question, did the flour really make the whole difference? Or forgetting my 1 TBS of oil? Won't be able to reply as I'm on restricted access. However I can reply by editing this post.

Hi everyone, I am a real beginner and I got a question. I've been making baguettes for a week now. And everything has been going great until tonight. Basically, It's my own little secret recipe, and using all purpose flour... Tonight I got home, my wife surprised me with "quality" flour, Robin Hood "best for bread" flour. I was super excited, how ever the end result was a fail. I did everything as usual, however I did notice that it took about 1 cup extra flour as I normally would add. And after baking it, it came out looking amazing, but like hollow.. not literally, but usually my baguettes were coming out dense and full. Dunno if I make any sense at all. Just wondering if it's because of the flour.