January 9, 2017 - 1:32pm
Second attempt of a French Baguette
It's the second attempt of a French Baguette.
Recipe is via google search that had me land a the "Joy of Baking" youtube channel.
No fancy oven stones, yeast, malt, etc. here, just simple all purpose flour from Aldi, augmented with a little bit of sticky rice flower and garden variety yeast.
For what it's worth, I am pretty ok with how it turned out.
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How do they taste! That's the important part!
it taste awesome, the slow fermentation makes a huge difference, even better than the baguettes we are in Paris (ok, maybe not quite, bit of the pride id the creator coming through here). I really can't complain, even my wife who does not like bread, enjoys there baguettes!
First time to hear sticky rice flour used in baguettes, how did it affect the texture? I'm also a fan of sticky rice flour in breads, makes them soft and bouncy. I'm also curious about the garden variety yeast, is it sourdough?
Thank you.
The original recipe calls for mostly bread flour and a about 10% of all purpose flour. I only have all purpose flour, no bread flour, but we always have a pack or two of sticky rice flour, water chestnut starch, etc around for cooking. I just used a small amount, around 1/10 of the total weight of the dry ingredients would be my guess. I think the sticky rice flour gives the bread a bit more of a chewy texture. Not sure about that. I'll need to get a bag of real bread flour one of these days.
Garden variety yeast: That's the other yeast I got from my local Aldi. They have two choices: "fast rise" and the other one. I figure for the slow fermentation, maybe fast rise might be the wrong type of yeast. Have not tried to make Baguette with sourdough. Somehow this does not feel right, but why not, I think I'll try it some time.
Chris