The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Baguette a l'Anciennce w/ Cold Retardation

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ChristLane2930's picture
ChristLane2930

Baguette a l'Anciennce w/ Cold Retardation

I followed DonD baguettes recipe... and this is the result. I made little adjustments though.

*notice my cute improvised lame! :)

the ear!

the crumb...

close- up! see how shiny it is? :)

the crust! not too thick and sooo crunchy!!!

what do you think about the crumb? I am a bit puzzled... Maybe I will mix with some T55 farine ?

I used T65 farine and farine de Seigle.

Please comment... It's my pleasure as it will help me to improve a lot in baking!!!

Comments

dabrownman's picture
dabrownman

Baguettes!  As good as any anywhere.  Very nice bake.

ChristLane2930's picture
ChristLane2930

Thank you dabrownman. I am trying my best to master the baguette... lol! :)

lazybaker's picture
lazybaker

The crumb has big holes, so that's good. :) Nice oven spring, grigne, and color.

ChristLane2930's picture
ChristLane2930

Thank you Lazybaker! I was a bit nervous with the result. But my husband is my biggest fan! lol! He is patissier though he don't bake breads. I thought that maybe I can make some breads and impress him! Well I did! He was so happy with my improvements! :)

So it is fine to use just T65 flour, yes?

 

lazybaker's picture
lazybaker

I've never worked with T65 and T55 flour. Another board member had written about the T65 and T55 flour. They seem to like the T65 better. Your baguettes came out great. So it's fine to use T65. 

http://www.thefreshloaf.com/node/25628/xxiii-%E2%80%93-here-last-first-experiment-t65

http://www.thefreshloaf.com/node/25365/xix-%E2%80%93-there-good-reason-everything-revised-hamelinet-poolish-baguette-t55

ChristLane2930's picture
ChristLane2930

Yes I thought of that also... That T65 is is great to use for baguettes... as the usual boulangerie here uses this kind of flour. Thank you for the link lazybear... I experimented another bread and i put everything I saw in my cupbooard. Well I hope it will turn out good.

I will post it when it cools down a bit..

Sorry for my english I don't speak good...

pattycakes's picture
pattycakes

I saw your other post, too, and I am very impressed with the way your bread looks. Among all the other virtues, your scoring is really perfect.

Pattycakes

ChristLane2930's picture
ChristLane2930

Thank you pattycakes! I never let my hubby do the scoring! he likes to score some of the dough but I know he will definitely score like abstract! lol!

I often browse and read and practice. For my scoring I learnt it from watching in youtube, the techniques etc.

I thought of giving up before because of my past 3 attemps in baking pain aux cereals... (its my hubby's fave and baguette) and it turns out disastrous! so I started to read here and watching videos and with the help of dr. Google. :-)