(no subject)

Last night's baguettes turned out stellar. Not on absolute terms (remember, I used to chuck arguably the best baguettes in the Midwest across the counter, so humility is a must around here), but they're the best I've ever made by a long shot. Nice crackly explode-everywhere-on-bite crust, nice open-but-not-TOO-open texture, great taste, pretty decent all around! Things and Differences:

• I think I'd been making the dough FAR too wet, because this time I held fast and just worked it bone-dry instead of wimping out and adding more water, and WOO, vive la difference. I also used warmer water than I had the last few times, to try and counteract the winter chill in the apartment.
• Also, I aged the poolish a day longer than the last few times, and I think that may have helped a bit.
• OH, and I actually coated the whole ball of dough with oil this time, which I think kept the moisture balance steadier over the age of it.
• Reinhart is right about replacing 1/3 of the flour with whole wheat bread flour sifted way fine. The taste makes it absolutely worth the hassle. Now I just need a project for bran.
• I ran out of bread flour a while ago, so I just used Safeway brand all purpose for these. And it worked brilliantly. What the fuck? This is why I don't pay for that King Arthur stuff, is because I obviously haven't got my technique to the point where I hit the limits of my flour.
• My shaping technique is better than it was, so hurray for that.
• I brought back the steam pan. It never worked well before, but I figured it was worth another try now that I own some heavy-gauge baking sheets.

Of course, the sides did comically blow out. So now I'm reading up on scoring technique, and also about steam. Here, among other places, which gets big points for the post title "Everybody Must Get a Stone." (Also, l--lava rocks? WTF!)

(no subject)

And whoa hey WHAT, there appears to be a new OK Go record.

OK Go - This Too Shall Pass from OK Go on Vimeo.

Context and via.