/ck/ - Food & Cooking

Anonymous Wed Feb 13 13:14:58 2019 No.11902433 [View]
File: 662 KB, 2440x1830, baguette.jpg [View same] [iqdb] [saucenao] [google]

>>11891662
Made two batches of baguette today, see picture.
The left one is from dough that I let rise for 1.5 hours.
The right one is from dough that I let rise for 3 hours.
Because of my own clumsiness the shapes between individual baguettes vary.

I prefer the baguette from the 3 hour batch.
This is, however, to a large extent due to the 3 hour batch having a better, crunchier crust.
Does fermentation time have an influence on the crust or was this result due to the varying shapes?

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/ck/ - Food & Cooking

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