I am absolutely in the mood to make some baguettes now. I’ve just barely started experimenting with open baking rather than in a Dutch oven and the shaping options are so exciting!
400g is rather large for the typical baguette but you go with the size that works for you. Your technique is pretty good. I would suggest you go to a hobby store like Hobby Lobby or JoAnn's Fabrics or even a big box store like HD or Lowe's and pickup some very thin boards (i think it's called Basswood) and cut it to the length of your baguettes (or slightly longer) and use that to transfer to the boards before you bake them. It really helps keep them from deflating or stretching. the 2nd batch has a really good crumb this time and they are definitely baked better. I find that 425 F is a good temp for baguettes for about 17 minutes. My oven has a hot spot so I have to rotate the trays I bake on or I get a very dark end and a pale end. :)
@@CLFarmsGrows I’m definitely finding the board I made to be useful and getting more consistent baguettes using it! I haven’t worked with basswood, but I’ll always use what I already have before buying more. What oven are you using? I definitely have to rotate in my Rofco.
I'm the only sourdough baker at my market and I get $10 for a 900g (before baking) sourdough loaf and $12 for the Olive loaf and Cheddar/Jalepeno loaf, and $14 for the Cranberry/Walnut loaf. Baguettes are 350g and are $3. Focaccia is $5 for a 15oz slice. I sell out each week. Good sourdough typically warrants a higher price at a farmers market and most customers understand the price. Can't hurt to start a price higher and lower it rather than lower and then having to justify raising it. Anything that doesn't sell can be turned into croutons for the next market while you work out pricing. Good luck.
@@CLFarmsGrows what area are you in? I’m not the only sourdough on Saturdays anymore, unfortunately, but on Wednesdays I am. That’s a very reasonable price, imo. I rarely have people balk at higher pricing because it’s the farmers market, not the big box grocery store! Not everyone sees that but most do, I think. We’ll see how baguettes go this summer season at the markets. :)
I am absolutely in the mood to make some baguettes now. I’ve just barely started experimenting with open baking rather than in a Dutch oven and the shaping options are so exciting!
400g is rather large for the typical baguette but you go with the size that works for you. Your technique is pretty good. I would suggest you go to a hobby store like Hobby Lobby or JoAnn's Fabrics or even a big box store like HD or Lowe's and pickup some very thin boards (i think it's called Basswood) and cut it to the length of your baguettes (or slightly longer) and use that to transfer to the boards before you bake them. It really helps keep them from deflating or stretching. the 2nd batch has a really good crumb this time and they are definitely baked better. I find that 425 F is a good temp for baguettes for about 17 minutes. My oven has a hot spot so I have to rotate the trays I bake on or I get a very dark end and a pale end. :)
@@CLFarmsGrows I’m definitely finding the board I made to be useful and getting more consistent baguettes using it! I haven’t worked with basswood, but I’ll always use what I already have before buying more. What oven are you using? I definitely have to rotate in my Rofco.
@@Lidiabayne I have an Avantco steam injection convection oven. It’s not the best oven for baking bread though and I’m looking at upgrading this year
I'm the only sourdough baker at my market and I get $10 for a 900g (before baking) sourdough loaf and $12 for the Olive loaf and Cheddar/Jalepeno loaf, and $14 for the Cranberry/Walnut loaf. Baguettes are 350g and are $3. Focaccia is $5 for a 15oz slice. I sell out each week. Good sourdough typically warrants a higher price at a farmers market and most customers understand the price. Can't hurt to start a price higher and lower it rather than lower and then having to justify raising it. Anything that doesn't sell can be turned into croutons for the next market while you work out pricing. Good luck.
@@CLFarmsGrows what area are you in? I’m not the only sourdough on Saturdays anymore, unfortunately, but on Wednesdays I am. That’s a very reasonable price, imo. I rarely have people balk at higher pricing because it’s the farmers market, not the big box grocery store! Not everyone sees that but most do, I think. We’ll see how baguettes go this summer season at the markets. :)
@ I’m west of Atlanta Georgia.
Great job, care to share your written recipe for sourdough baguettes?
@@bethbilous4720 sure thing! For 6 baguettes: 400g starter, 1200g bread flour, 840g water, 24g salt.
Shout out to janky little winco portioning scales! I’ve never got more use out of a more frustrating machine.