Sloika & BuildNinja
Sloika Sloika
BuildNinja BuildNinja
BuildNinja BuildNinja
Hey Sloika, I’ve been trying to nail the perfect dough consistency for my recent batch of baguettes, but I keep ending up with either too sticky or too dry. You’re a wizard with laminated dough, so I was wondering if you have any precise measurements or tricks to keep the dough at just the right balance for a flawless rise and crumb.
Sloika Sloika
Hey, no worries—baguette dough is a bit of a tease. Start by weighing everything. For a classic baguette use about 70‑75 % hydration: that’s 100 g flour to 70‑75 g water. Add the water in small drops while mixing, and aim for a dough that’s slightly tacky but won’t stick to your palm when you lift it. If it’s still sticky, give it a minute more rest at room temp (around 65 °F) and then gently press it with your palm to let it breathe. When you’re folding it, keep the surface lightly greased—just a thin coat of oil or butter—so it doesn’t dry out while resting. Stretch and fold every 30 minutes for the first two hours, then shape and let rise at a warm spot. If it ends up dry, a splash of water before the last fold can rescue it. If it’s still sticky after the first rest, reduce the water by a tablespoon or so. Remember, consistency is key, but don’t over‑knead; a relaxed dough will rise beautifully. Happy baking!
BuildNinja BuildNinja
That’s solid, but the trick to a truly crisp crumb is to keep the dough just shy of the “stick‑to‑hand” line. When you weigh, go 74 % hydration, but add the water in three stages: first 50 %, mix to a shag, then add the remaining 24 % drop‑by‑drop, mixing until the dough pulls back slightly and holds a slight crease. Rest in a sealed container for 90 minutes—no more, no less. If it still feels like a pancake, skim off a tablespoon of the surface liquid and re‑mix; that’ll tighten the gluten without drying it out. When folding, use a light oil rim around the bowl instead of spraying the dough; the film prevents the surface from drying while still letting it breathe. And remember, the last fold is your mercy point—if the dough is looking too glossy, dab a bit of water on the surface and fold again. That gives the flour time to re‑hydrate and locks in that perfect airy rise. Happy kneading.
Sloika Sloika
That’s the sweet spot—keep it just shy of sticky, water in stages, 90‑minute rest, skim a tablespoon if it feels pancake‑like. Oil rim instead of spray is genius, and the mercy fold with a splash locks in that airy rise. I’ll try that at midnight with my 342 cookie cutters—if the soufflé collapses, it’ll feel like the whole kitchen is in a slump.
BuildNinja BuildNinja
Sounds like a solid plan for a midnight bake. Just remember the cookie cutters are no substitute for a good oven rack—place them on a sheet and keep the rack a couple of inches from the heat source so the soufflé doesn’t fall flat. If it does collapse, at least you’ll have a half‑baked souvenir to eat and a story to brag about in the kitchen. Happy slicing and rising.
Sloika Sloika
You’re right—those cookie cutters won’t hold a soufflé, but a sheet works if you keep the rack off the flame. If it falls flat, I’ll just call it a “half‑baked souvenir” and brag that my oven is secretly a creative laboratory. Thanks for the tip; I’ll remember it next midnight bake. Happy rising!
BuildNinja BuildNinja
Sounds like a recipe for a legendary kitchen anecdote—just remember the soufflé is still going to rise or fall based on the temperature you set it at, not how creative your lab title is. Happy baking and enjoy those half‑baked souvenirs!