In 2010, I accidentally made the perfect sandwich baguette.
This is my attempt at recreating that accident on purpose.
I think this is close to 65%
A *very* hot oven to effect fast spring, and a decent water buffer to prevent heat from below will be important.
Reasonably deep scores because this is supposed to spring hard.
The original didn't use a flour dusting, but I find it makes the bread just more appealing without affecting the flavour, while improving the fragrance.
This is important to even out the baking. Also, not as much spring as I'd hoped, the resulting crumb was a bit too dense.
The top crust turned out just fine, no complaints there. The crumb, however, was too fine. I think I'll need to shape the dough immediately after first rising, doing the second rise preshaped, without a "proofing" stage, instead of first rise, punch down, second rise, shape, proof.
Next time: loading the bread closer to the water to prevent that crust formation. We want straight up "it looks like it was baked pre-cut" texture.
Or, using an insulated baking sheet.
Likely I'll try both to see which is better.
I left the breads in the oven after turning it off, with the door ajar.
Though the dough seemed too low hydration. At 65%... so let's try 75% next.
this clearly demonstrates why the dough wasn't high hydration enough
The sheet is now directly over the water buffer. Compared to before there is almost no room between the water and sheet now.
It... looks alright? Still not quite enough spring it looks like.
The crumb's about to be expected given the spring: thankfully not as dense as white bread, but certainly not as varied and large as typical baguette crumb.
Definitely better than before, but the point is a crustless bottom, so this is still a failure. It's paper thin, but that's still too much crust.
Next experiment: using a heavily insulated aluminium cookie sheet, to keep the bottom cooler than everything else longer.
This is... somewhere between 70% and 75% - it's not as accurate as I'd like, but that's because it's a higher hydration mixed with yesterday's lower hydration dough. I think it evens out to 72%ish?
This will prevent a lot of heat from coming through the bottom
Properly thick, with an air seal inside.