Tales from the baguette bakery, Part III
Rocking the T55. Using a 70% hydration dough, I tried making baking utensils from foil. Crunched up, rolled flat and smeared with oil then rolled into half pipes, I would call this a qualified success
Here's the part baked ones (only one bellied out)
here's the fully baked one
And an action shot
Cooked @ 220 on circotherm intensive, with a full width pan of water, crust is perfect. Consistency needs a little work still, but that's not too shabby at all.