The Mock Turtle

Well yes, but I prefer to think of you surviving on giant baguettes for a week.

Look at all the lovely food. I especially fancy the Thai missing mango salad.

Here's the last bit of my cheesecake.

Isn’t that carrot cake? It looks wonderful.

It looks like it, but I would definitely like to eat it please, either way.

Your carrot cake looks delicious

What baguette method/recipe did you use please, Goat?

I used the Tartine one that uses both a sourdough starter and a poolish - someone has helpfully transcribed it here:

http://www.ezpzcooking.com/bread/tratin ... tte-recipe

But I used a baguette rack (I did one free form as in the recipe but that doesn't really look much like a baguette ) and was quite casual about the timings and did it according to my free time (which meant an overnight bulk prove in the fridge as it wasn't ready to shape by the time I wanted to go to bed, and doing the second post shaping prove until a bit before I wanted to eat lunch ).

Please can we see the inside of the baguette, Goat? They look great.

The cake looks wonderful too!

Not a great photo but I made the ottlogenghi sweet potato galette and it was good.

Mountain Goat wrote: ↑Thu Jun 18, 2020 1:26 pm I used the Tartine one that uses both a sourdough starter and a poolish - someone has helpfully transcribed it here:

http://www.ezpzcooking.com/bread/tratin ... tte-recipe

But I used a baguette rack (I did one free form as in the recipe but that doesn't really look much like a baguette ) and was quite casual about the timings and did it according to my free time (which meant an overnight bulk prove in the fridge as it wasn't ready to shape by the time I wanted to go to bed, and doing the second post shaping prove until a bit before I wanted to eat lunch ).

Thank you! It's too complicated for me as I only want to do a one-off occasionally so don't want to do a starter. They look brilliant though!

I think it's more standard to just use a poolish, but that's the book I have so that's the one I did. You definitely don't need any sourdough to be involved.

Ooh, PD!

Oh I missed the galette! Yes please.

I am afraid I have eaten all the baguette (Mr G had an entire one for lunch yesterday) without taking a photo of its innards. It was quite a tight crumb, not very hole-y. Which is how I thought it was supposed to be but now I am googling and it seems like it's supposed to be more open than that.

"Tradition" baguette which I presume is most like yours with its sourdough starter etc. has very holey texture

Normal baguette a bit less. Still holey though

Nope, not like that. It's no fun to get it right the second time, I need goals in life.

As long as they were tasty! I did think baguettes were particularly difficult to master, from what I'd read.

I think you need a really hot oven too, don't you?

Yes, baguettes are supposed to be really hard. Definitely a very hot oven, and steam - but I put them in the oven on the baguette racks they were proved on so they hadn't been preheated which isn't ideal - but getting round that issue without another baguette rack is fiddly (and actually also with another one, I suspect ), they're not the easiest shape to manoeuvre.

These weren't open crumbed, but they were like a UK supermarket baguette but better. So that's a start. The previous ones would not have been identified as baguettes in a line up. We may hit the giddy heights of "like one that a bakery discounted because it went a bit wrong" by the time the year's out.

A lot of French baguette is shit any way

I also wonder if they might be better if you don't do them at the same time as you're plastering the kitchen wall.

ParisGal wrote: ↑Thu Jun 18, 2020 5:24 pm A lot of French baguette is shit any way

I'd fit right in.