The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Baguettes for breakfast

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KitchenCrazed's picture
KitchenCrazed

Baguettes for breakfast

I recently got Peter Reinhart's Crust and Crumb and as always have thoroughly enjoyed reading his relaxed and expert advice on baking all types of bread.


My wife loves good bread and jam for breakfast so I thought I would make some baguettes using the French Bread master formula from the book that we could have for breakfast a few days ago.


It was the first time I had cold retarded dough and won't be looking back. In terms of the quality of the crumb and the chewy crunchiness of the crust these are definitely my best baguettes so far.


I also found the rhythm of making the dough to be really satisfying. Allowing it to develop slowly using a small amount of yeast over the course of the evening and then retarding in the fridge overnight so they can be made fresh in the morning was a great way to start the weekend. Similar to the slow paced aspects of making sourdoughs I find so relaxing (more on that later).


 


Baguettes just out of the oven The pictures I will be posting are a work in progress so please be patient while I get to grips with food photography.


Really pleased with the crumb, light and airyAs you can see in the picture the long slow fermentation really helps get that open interior.


My wife and I both fell in love with the crust even though we are pretty much opposites in this regard, she likes softer crusts and I prefer crunch. The crust on these baguettes had an initial satisfying crunch but then became chewy and gorgeous.


Breakfast


The taste was excellent, deep and smooth. All in all, when combined with a big mug of good coffee, we had a great breakfast.


There was also a firm sourdough starter waiting in the kitchen for me to make up some dough for baking a loaf the next day. More soon

Royall Clark's picture
Royall Clark

I'm sitting here with my coffee getting very hungry! Wait! I'll be back... That's better. Got a chunk of the Italian bread I made yesterday (9 loaves for a party) Nothing relaxes one more than baking bread!


The crumb on your bread looks great! It is hard to come to TFL and not want to fire the over back up!


Aloha,


Royall


 

spsq's picture
spsq

You know what's good?  Some soft, strong cheese slathered on a tear of baguette, dipped into really strong coffee until the cheese starts to soften and the bread is soaked.....aaaaahhhhhhhhhhh

scloughley's picture
scloughley

Sorry, but just some honest feedback.  Baguette crumb is never as dense, and the crust is a golden brown color and always very thin.  Also the dimension is wrong - yours are way too short and fat.  But keep at it.  I suffered from all of these inadequacies too but managed to get close to the real thing with repeated effort.  That's the joy of it all I guess.

ericb's picture
ericb

Good work, Kitchen! Sounds like you have caught the bug!


May I offer a suggestion? Instead of scoring parallel marks like you did, simply cut down the length of the dough. Hold your knife at a 30 degree angle, of course. It's just my personal taste, but I think the single-slash is really impressive, especially on a thicker loaf. Makes it look very rustic and artful. See David's post here for an example.


This really is just my personal taste, and has nothing to do with the flavor of the bread. If you like parallel slashes, keep with 'em (they look very nice). I just wanted to throw out another option for you that you may not have considered.


Happy baking!!

KitchenCrazed's picture
KitchenCrazed

Thanks for the feedback guys. All advice, guidance etc warmly received. I might have got a bit carried away with my opinion of my baguettes as they definitely need a lot of work but was just very happy with them. Tasted great. Unfortunately my smallish oven dictates the shorter fatter baguette, which I quite like if I am honest. Hopefully will manage to post my baking from this past weekend at some point today. A couple of sourdough loaves, some English Muffins and a Rye & Walnut loaf. Anyway, thanks again