The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Improved Baguettes a l'Ancienne No. 2

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Justkneadit's picture
Justkneadit

Improved Baguettes a l'Ancienne No. 2

After my sourdough boule disaster this past weekend, my bake with baguette a l'ancienne recipe boosted my confidience a smidgen...

and...

and also some crumb...

Now, it doesn't have deep open crumb the size of the Grand Canyon like DonD, txfarmer or Ian, but it is an improvement and I'll take it. I followed the same recipe as last week except:

  • No rye and a full 500g of KAF AP
  • 26 hour autolyse and 26 hour fridge proof
  • Minimal handling, flipping board would help immensely

The crust was thin but crunchy and the crumb was creamy and fantastic! I swear it almost had a hint of butter. My girlfriend actually woke up at 6 am when they came out of the oven, grabbed half a baguette, muttered delicious and went back to bed. I laughed. Any comments or critiques feel free!

Ian,

Amazing the difference between the 12 and 24 hr  cold autolyse.

Comments

dabrownman's picture
dabrownman

You got that scoring straightened out too and going down the middle.  Nice crust and crumb with good sized holes -  that baguette has to taste great.   Back on track for some nice baking indeed.

Justkneadit's picture
Justkneadit

Thanks DA! I was super pumped once I cut into it after this weekend's bake. Hopefully after a few more bakes I can acheive that super crumb! It was by far the best tasting baguette yet!

SylviaH's picture
SylviaH

They look every bit as tasty as you have discribed.  

Sylvia 

Justkneadit's picture
Justkneadit

Thank you Sylvia. I definitely liked this better than last weeks with the rye in it. However, the rye started to grow on me.

isand66's picture
isand66

Very nice!  Looks like you are getting the hang of this baking thing :)

If your half conscious girlfriend gave it the thumbs up, you must be doing something right.

Ian

Justkneadit's picture
Justkneadit

Thanks Ian! I picked up a bag of Basco Unbleached Unbromated flour today by Bay State Milling. Ever heard of it. I emailed the company to get the protein content.

Justkneadit's picture
Justkneadit

They also offered some of their 16 year old sourdough stater. And yes I will take some!

isand66's picture
isand66

Never tried that flour before.  Let us know how it works out.

rayel's picture
rayel

Lovely pictures of great looking bread Justkneadit. Well deserved confidence boost. For your flipping board, go to your local lumber company and check out some 1/4 " thick basswood which should be inexpensive. Basswood has hardly any grain and is a lightweight hardwood which works really easilly, should you want to round the corners. It whittles and planes very nicely with sharp tools. Your lumber co. will cut them to order and they'll  be good to go without any further work on your part. Tip, call ahead and try lumber stores dealing in hardwoods.

Ray

Justkneadit's picture
Justkneadit

Thanks for the advice and the complement Ray!