That's some fine looking bread. Suddenly I'm feeling second breakfast.

I didn't know there is something called baguette trails, interesting, does it help to keep the shape or what is it for?

The baguette trays do help keep the shape, but more importantly, they stop the dough rolling off.

Over the years making these baguettes I have had many baguette doughs slide off the baking sheet as I slide them into the oven.

There is no difference in the final bread using a basic oven baking sheet.

I saw the baguette trays for cheap in TKMax. I think they were £2.50 each.

Congrats on those beautiful baguettes 😍

I have crust envy! Beautiful work! 😍

I've got similar baguette trays (mine are shorter to fit my Breville oven, so I think they're technically baton trays) and I love them so much. I get less spread and I love the texture from the holes. After I grease them, I like to sprinkle with corn flour or semolina for some even greater texture.

here is a montage of all the photos during the making of the baguattes

Looks great! It is Saturday, maybe I should throw a poolish together for tomorrow…..

I have always used either filtered or bottled water for my baking.

All bakeries I have worked at use filtered water.

The chlorine and chloramine in tap water are not good for natural yeast and will kill it. Not that good for drinking either.

I used to keep fish some 20-30 years ago.

The process back then to top up your aquarium, was to fill a bucket with tap water, and leave it for 24 hour for the chlorine to evaporate.

This changed with the introduction of chloramine and you now need specialist chemicals to remove the chloramine.

The introduction of chloramine into our tap water here in the UK came about 30 years or so ago, when a London hospital was overwhelemed with its patients dying of water bourne diseases.

Initially they could not work out what was causing it. They eventually found that the culprit was the water storage tank on the roof of the Hospital that supplied its water. The stagnant water had developed all sorts of bacteria and viruses.

So they introduced chloramine.

Generally though, I do not trust any privatised water company here in the UK. They are more concerned with profits than providing clean water.

I personally have a black staining sludge forming in my toilet cistern and in the outlet of my taps. It is not clean water.

So I always only use filtered water for everything.

this looks really nice thank you for the making of photos

try sticking the poolish in the fridge overnight. 30 minutes baking seems like quite a long cooking time, watch carefully after 15-20.

i know i would personally not enjoy the heavy dusting on these.