Loaf 65 – Baguettes in Boulder
I’ll be baking a lot of bread for a dinner party, so I wanted to get a practice loaf done a day early to learn if I needed to alter my methods to account for the altitude. We decided that baguette loaves would be best, so that we can use day old loaves for bruschetta as an appetizer if it works out.
These loaves were made with the standard Reinhart lean bread recipe I’ve been using, with no special allowance for altitude. The dough went into the fridge at 10:30pm and came out the next day at 3:00pm. I shaped the loaves and let them proof for two hours. My baguette shaping skills still aren’t that great, so they came out a bit lumpy and inconsistent. Otherwise they were very nice.
The loaves had a nice even crumb inside and excellent flavor. And they worked great for bruschetta.
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- Shaped baguettes.
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- Proofed baguettes.
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- Odd shapes, first two.
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- Odd shapes, second two.
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- Baked baguettes.
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- Nice crumb. I’ll be able to bake up here!
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- Sliced and grilled with oil.
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- Beautiful Boulder bruschetta.