The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

I'm getting good at this :)

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le boulonger86's picture
le boulonger86

I'm getting good at this :)

Hi all, been making bread for years just your average white loaf, moved to France and live in a small village made a friend of the village baker really nice guy but sadly he was killed in a road accident, his bread was second to none I tried other bakers but not up to his quality so started trying my hand at Baguettes and I now think I have cracked it after numerous attempts a lot were OK but not "Great" but now ........ well this is my second "Great" batch ....; well chuffed, I think he would be proud of me.

Ford's picture
Ford

They look great.  Send some here, so I may give a more informed opinion!

Ford

le boulonger86's picture
le boulonger86

Hi Ford (any relation to Henry) bet you've heard that a few times................. where is here ...........

 

 

Fatmat's picture
Fatmat

May the God of 'Showing Off Karma' not bite you on the bum for showing off. I always fear a danger of cursing my next batch when I show off. 

However, your baguettes look beautiful. Any tips to share?

le boulonger86's picture
le boulonger86

Hi Fatmat, I would like to think I was not showing off just so happy that I had accomplished what I had set out to do produce a baguette that was on par that my dear friend "The village Baker" would have produced.... I know your comment was tongue in cheek :)

The flour I use is French flour type 55, it's the cheapest in the supermarket and I prove overnight in the fridge

Hope that helps and thanks for your kind words

All the best

Fatmat's picture
Fatmat

I'd risk a bite on the bum from karma and show off if they were mine - they look fantastic!!

dabrownman's picture
dabrownman

kind of baker or eater but yours make my mouth water.  Nice baking.  Warm with some butter.....

le boulonger86's picture
le boulonger86

Why thank you dabrownman very kind of you.

 

All the best

 

DavidEF's picture
DavidEF

Beautiful baguettes you've got there! Anything special you do to it - fancy techniques or anything? Are you thinking of becoming the new village baker? After all, if you're the only one whose bread has reached your late friend's quality, surely it must be shared with the others who will miss him?

le boulonger86's picture
le boulonger86

Hi David

Thanks for your kind words, no fancy techniques, the dough proves overnight in the fridge I leave it out for an hour or so before shapeing, I use type 55 flour from the supermarket 55c 1Kg bag that's about it

David if I was 30 years younger and not suffering from Vasculitis I sure would give it a go, bit late in the day now...

All the best