/ck/ - Food & Cooking

>>5081406
Start wherever you want. I'm not sure how much in-house work your grocery store bakery does. Some just take premade dough from a central commissary and bake it on site. You'd learn some, but not all, of how a bakeshop works in a place like that.

>>5081726
If we're talking true baguettes, I would expect a more open crumb structure and a very different crust. With that said, all bread is good bread. Try slashing vertically and at a 30 degree angle, it will create a more attractive bloom. Also, increase your hydration to 80%+ and cut any fat sources. That should give you the open crumb and crust that baguettes are known for. In truth, a baguette is probably one of the most difficult to perfect. I'm still chasing the dream, and make them once a month. I'm never happy with the results.

>>4396133
Your guess is as good as mine. Doesn't bother me, though. This is the internet, after all.

>>4396148
Looks great for a first loaf. The crumb looks very cakey, though. I have a few thoughts

First, you need more gluten, and that requires a high protein flour, like bread flour. Most supermarkets stock a couple different kinds of bread flour. There are small diferences, but not enough to advocate one brand over another, so pick up whatever's cheapest and labeled "bread flour". Second, I'm guessing that the olives were oil cured (and not brine cured), which means that there was fat in your loaf. Fat is the enemy of billowy crumb, so cut that shit out if you want a big airy loaf. Third, increasing your hydration a bit will give you that more rubbery/chewy texture that artisan loaves are known for. Fourth, make sure you're letting the dough grow to 1.5-2x the initial size during proofing, before baking.

Steam is a nice technique, but hardly required for a good loaf. Work on the other stuff first, then you can introduce steam.