October 21, 2010 - 8:01am
Bake-Ahead Baguettes
Hi everybody: first time posting here, so I hope I'm putting this in the appropriate forum. I'm trying to make a lot of BBA poolish baguettes for a Saturday morning bake sale, and as much as I'd philosophically like to stay up all night Friday baking, that's not happening. Can anyone suggest what I can do tomorrow to help preserve as much freshness and flavor as I can until Saturday morning?
80% bake? Oven refresh on Saturday morning? (I will be getting up early on Saturday, so I'll have some to get the oven going.)
Thanks in advance!
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Given the circumstances, I think a par-bake as you suggest might be your best bet. While you can freeze baguettes, the process of freezing and thawing them is going to degrade their quality somewhat. While par-baking is not a great solution, in this case doing an 80% bake, and then finishing the loaves in a pre-heated oven for 10 minutes should produce an acceptable baguette. If you steam on the finishing bake, remember to vent after a couple minutes so the crust will crisp up sufficiently.
Larry
Thanks! Can I leave the parbakes out overnight, covered with a towel after cooling, I expect?
I had zero idea about venting on the finishing bake. So, steam pan, two sprays, vent after 5 minutes maybe?
I'd leave them in a sealed paper bag if you have one (no plastic!). I'd also only steam once, and yes, vent after 5 minutes.
Good luck with your bake!
Larry