April 7, 2019 - 5:47am
Quick straight dough batards
Making "quick" straight dough baguettes today, to go along with brunch. I mixed up a batch of 15% whole wheat, sticky dough. I want to try and get some big holes in the crumb. Theses are the tools to work a wet dough. We will bulk ferment for 2 hrs. with stretch and folds at 45 and 90 minutes. Flour/water/salt/ yeast, the essence of life. Smile,
(could I ever be more dramatic?) Without a lot of repetition/practice, sadly one will never perfect the age old art of shaping baguettes. However I give it the old Brooklyn try! Not a bad result for an amateur.
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A quick google search for straight dough baguettes yielded a high seated entry from our own, dmsnyder. I needed search no farther. His straight dough baguette recipe is the foundation for my slightly modified successful bake. Thank you Mr. Snyder!
Did you do anything to add steam to the oven.. or cover them for the first part of the bake to trap steam ? They look very good!
I did. First I have an 16" round pizza steel that always stays in the oven to hold heat. At the very bottom of the oven when not in use is my broiler pan, for even more surface area. I throw a tray worth of ice cubes onto the broiler pan. That is my method.
Is it just me or does anyone else feel that shaping baguettes is addicting? I was overcome by the compulsion to make more baguettes today! So I am!