A big thanks to Eric (ehanner) for this great idea. These baguettes (baguette Monge recipe - quick to make) are filled with mountain ham, like serrano, ewe cheese and grainy mustard. The kids loved them! I made a sun-dried tomato, herb, olive oil, goat cheese, serrano one for me. Perfect picnic fair. I formed six small rectangles, lay the ham, cheese, etc in the middle and folded the sides up and rolled lightly to form a baguette. Just have to be carfeul not to roll the dough too thin. The seam on the bottom, then slashed before baking.
pain épice T110
The breads were made using a firm starter that I fed to become stirrable in the evening, left out all night, then the dough made in the morn, baked in the afternoon (an initial 4-5 hr rise, then a 2-3). Half T65 and half T110. The T110 is a new brand I found. It's organic and stone-ground like the other but the bran is really small and you can't really see it, but the flour is sort of grey-beige. Really strange but it makes the best bread ever with a spicey, pain d'épice smell to it.
I made Mike Avery's sourdough ciabatta that was a huge hit here. I have actually never tasted it but my italian friend said it was great! This bread I'm showing is based on the same technique, but I changed a couple things.
the biga (I made an orange size ball and left it out all night) didn't weigh it
400 ml water
625-50g T65 (bread flour over there and maybe a bit more)
3 tbsp olive oil
1 tbsp honey
2 tsp salt
2 tbsp fresh rosemary chopped
I don't know why but the bread was lighter in texture, almost like a yeast bread. Maybe because there was no milk and the honey helped? I have no idea but it was really GOOD!
These are the rustic baguettes from Glezer's Artisan baking. They were really good, but it dawned on me that I'll never get those huge holes if I always use my organic T65 which isn't real white flour. I bought some T55 non organic to try one of these days but that breaks my heart a bit. It's just a challenge thing. I don't like baguettes that much really anyway! But any amateur baker wants to try and master them ... don't we?
I read an article about french flours and yeast. Did you know that most bakeries in France have a flour sponsor? They only use the flours from that supplier and they get great, light, holey baguettes because the flour has emulsifiers, and other additives. That's pretty icky in my books... and also my initial motivation for baking my own bread. But it's very much like the States, you have wonderful artisanal bakeries and so do we. They just have to be hunted down! I read an article yesterday about France's N°1 baker who makes the best baguette in France. His name is Anis Bouabsa and is from a family of Tunisian immigrants. He talks about using a very, very small amount of yeast and a long long rise (20 -30 hrs) but didn't say anything about builds.
Have a nice Sunday!