Right, so I did a second batch of Baguettes
hoping to improve on my first try (click on the link).
I did not improve anything except the crust (increasing baking time). Oh well, try again & again I guess?
My biggest problem was that after bulk fermentation in the fridge for up to 24 hours (work...), it did rise nicely, but getting it to room temperature took way too long. Shaping didn't go well at all and final proofing neighter.
The dough was very flat and didn't resist at all while shaping. It was very hard to work with.
It looked like this: (sorry for the colors, wrong setting)
- Little or no oven spring
- I couldn't get any strength in the dough so shaping and proofing didn't go well
- Slicing was hell.
What are the possible causes? Did I bulk ferment it too long? (It didn't collapse, so I don't think so)
I left it on the counter for 2,5hours after the fridge and final proofing was 2 hours - I didn't have more time that evening, they *had* to be baked. Maybe it should take up to 4 hours? They didn't rise at all during proofing...
I seem to have a lot trouble with over or under proofing. I did a lot of finger poking but couldn't tell the difference... Any thoughts?