Pain a l'ancienne

[bradyvickers]

Here is the picture, as promised.<br>

<br>

<img src="http://forums.egullet.org/uploads/1119504930/gallery_33109_1382_10680.jpg">

Edited June 24, 2005 by bradyvickers (log)

[bradyvickers]

Vengroff-

Sorry to keep firing questions...but after you scrape the dough out of the bowl how do you shape it? The books says to shape it into a 6 x 8 rectangle, but it always seems like a have too much dough for that. It also says to roll it in the flour. Do you actually roll the dough around? That would seem to make the degassing worse to me? I was also wondering if you mix for the full 5 or 6 minutes, or just until the dough pulls away from the mixer bowl sides?

I know i'm full of questions, but I really want to nail this dough. It's driving me nuts :)

thanks again everyone

[schneich]

are you crazy ????? this picture looks perfect !!!!!!

how much bigger you want your holes to be ?????

tststs....

t.

Edited June 26, 2005 by schneich (log)

[schneich]

another thing you could do to avoid ANY degassing is

to shape & retard & bake in one of these fellas :

http://www.vibiemme.de/images/baguette.jpg

cheers

p.s. again you bread look marvelous allready !!!

[bradyvickers]

another thing you could do to avoid ANY degassing is

to shape & retard & bake in one of these fellas :

http://www.vibiemme.de/images/baguette.jpg

cheers

p.s. again you bread look marvelous allready !!!

←

Thanks. I think I will try shaping and then retarding in the fridge.