Literally... I was pinching a loaf of bread to try and get it nice and smooth. I've been experimenting with baguettes for the past few days, and though they taste really nice, they have been coming out UGLY as an ingrown wart on a baboon's back side.
Hideous splits are exploding my little cooked dough balls, and to keep it from hapening tonight, I just pinched the little leftover seams from rolling the dough out closed, thinking this would solve the problem. It doesn't. So tomorrow I may take a stroll down to the college kitchen and see if I can wrangle the chef into telling me the jedi secrets of baking a baguette with no open (or exploding seams).
Why this interest in baking all of a sudden? Well, as much as I love my porterhouses, pork chops, and yummy cheeses. It gets expensive after a while, and I'm a broke college student. So it is time to begin exploring the wide, WIDE world of baking. And where else to really start with proper baking than with what is perhaps the best known type of bread anywhere, the simple yet amazingly frustrating baguette.
I'm off to do more studying for our tests tomorrow. On the bright side of failure when it comes to bread making, my kitchen smells obscenely delicious for hours on end.
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