Hi All,

Well, I've been bitten by the baking bug and have made my first loaf ever, a baguette from the Crust and Crumb cookbook that turned out way better than I expected.  While I'm pleased with the results, I noticed that the baguette wasn't nearly as crusty on its underside.  I'm thinking that not having a cooking stone or a baguette pan kept the underside from developing properly.  But perhaps there is another reason?  Any tips here would be greatly appreciated. Also, as seen in the photos, the inside was a bit dense, a bit chewy.  I may have over kneeded or distrurbed the inner air pockets somehow?  What would cause this? 

Either way, for a first effort I'm quite pleased and am glad to be a part of this great community!

Miz

For those of you following baguette quests, a new "Best Baguette in Paris" has been named:  M. Frank Tombarel at his boulangerie Le Grenier de Felix, 64 Avenue Felix Faure (XVeme).

We have high hopes that Janedo can quickly make a trip there to learn his secrets.... :>)

Happy Baking!

Alright ... tried this recipe the other day (a few times...3 to be exact...) first time making bread in quite some time... I want to really start baking a lot, as i love bread. but also because id like to donate alot of it to people and families in need...kind of just a personal thing... ok...

this is my recipe I used (from foodnetwork.com):

Ingredients

• 1 1/4 teaspoons active dry yeast
• 1/4 cup, (2 ounces) very warm water ( 105 to 115 degrees F)
• 3 cups, (13 1/2 ounces) unbleached allpurpose flour
• 1 cup, (4 1/2 ounces) cake flour (see note)
• 2 1/4 teaspoons Kosher salt
• 1 1/4 cups plus 1 tablespoon, (10 1/2 ounces) cool water ( 75 degrees F)

I kneaded, let sit for a while to rise to 2x size, then pat down and let rise for 6-7 hrs while at work...came home and baked at 400F for 10 mins with steam, and then about 15 w/o. The bread came out with o.k. texture, i forgot to score the loaves of the first two batches so they came out a little funky, the 3rd batch was the best. but on all three the crust is very hard. I used the method of a smaller pan inside and steaming the oven (which i know now to use metal that was preheated with the oven...) What can i do to improve it?? id like not such a thick crust, with more crunch (and less probability of breaking a tooth) other than that the taste of the bread is quite nice.

So can anyone help a newbie baker!! :)  I d greatly appreciate it!!

I cant wait til i feel like i know what im doing and i can make a good dough :)

Hi,

I wanted to introduce myself as this is my first posting. I have just started to learn breadmaking and have found this site to be tremendously helpful and informative. I began by purchasing a Mini-Zojirushi in November and, never having made bread before, was amazed with what I could produce by just following directions. I never intended to go any further but the more recipes I made, the more I realized the limitations of a machine. It was daunting at first to go hands-on but with all the helpful people here and at other sites I have made some progress. Besides I'm a "gadget freak" and now there are so many new things to buy!

I wanted to share some pictures of what I am learning about the incredible interplay of factors that go into baking a quality bread. Hopefully they can help other newbies also appreciate them.

I made my first baguette today and am quite pleased with the result. I was able to buy a Baporama on eBay and baked the baguette in that. I also made a small roll from the same dough which I baked along side the Baporama pan out in the open in the oven on a baking stone. Although I have read about the importance of steam to make a good crust, I was amazed at the difference that steam in an enclosed space vs. a bare oven can make.

This first picture shows the finished baguette and next to it the little roll I baked out in the open (I was experimenting with it before trying to bake some Kaiser Rolls in the future). The baguette was baked for 30 minutes with the lid on (using ~1 oz of water in the pan) and 10 minutes with the lid off at 450°.

The next picture is just a close-up of the two breads showing huge difference in the crusts.

This a cross-section of the two with the roll on the left and the baguette on the right.

The roll crust looks about twice as thick and was barely cuttable while the baguette was nice and thin, and crunchy and a joy to eat. The crumb on the baguette was also much better developed.

So, I am enjoying learning all this stuff almost as much as I enjoy eating the bread. I do find, however, that the more I learn, the more I realize how much I don't know. I am looking forward to taking advantage of all the accumulated experience that is shared in this forum.

I have been trying to be able to emulate the french baguette and I have yet to find the right formula. King Arthur flour does not cut it in my opinion. Anyone who can recommend a good flour? I want a exrtmely light baguette with a crisp snap and big whole crumb stgructure. I have tried recipes from Artisan Baking Across America, King Arthurs recipe and the Bread Makers Apprentice but helas they don't come close. They look good and taste ok but I am still in the quest for it.

Any advise greatly appreciated.

Carl

Fresh Loafians,
I just made a short video on pre shaping and shaping baguettes using the Anis 75% hydration dough.  If you'd like to check out the entry in my blog it's this entry: http://www.thefreshloaf.com/node/9959/more-anis-baguettes

If you'd like to just see the video, here it is.
I never quite got the 'classical technique' of shaping them, so this is the 'only way I can do it' style.
-Mark
http://thebackhomebakery.com

So it has been a while since my last post, I guess it was a busy summer, LOL.

I made some simple baguettes today. I did a 4 hour poolish and then mixed up an ordinary french bread recipe (water, salt, flour, poolish). I then put the dough in the refrigerator, since I wanted to go to bed (9pm). My wife took it out at five this morning and this is what it looked like at seven, when I got up:

I cut the dough into four somewhat equal pieces and shaped them into logs; I set aside the fourth piece for my next batch.

Then I let them sit on the "bench" for an hour.

After pacing around drinking coffee for the longest hour ever, I flattened out all of the air...

...and rolled them into baguettes.

Now, I usually cover my french bread with a big pot, to emulate steam injection, but alas, these baguettes were too long! My solution was to start off at 550 degrees preheated for an hour and then carefully pour 1/2 cup of water into a small cast iron skillet, closing the door quickly. I think the key is keeping the oven above 450 degrees the whole time, since the evaporated water will make the temp drop dramatically. My water never stopped boiling and the steam cloud upon opening the door was impressive. CAUTION: A lot of steam comes out of the oven when first opened up, don't go sticking your face down there!

After proofing for another hour I scored and then brushed them with plenty of water. Once they hit the stone I turned the temperature down to 500 degrees for four minutes, then removed the skillet and turned the temp down to 450 for the remaining time.

I am pretty happy with the results, although they could be darker, but they taste wonderful!

I am making a country style next, with the old dough I saved from this batch!

Happy Baking!

This is the most basic & easiest to acheve Baguette formula from Le Cordon Bleu (where I am trained).  This formula will yeild about 3 22" classic baguette.  You can use this recipe for

 805 g bread flour

16 g salt

6 g instant yeast (or 18 g fresh or 9 g active)

523 g water (or 511g if fresh yeast is used, or  520g for active yeast)

This is what we called "straight dough," basically, everyone comes to the party!

1. Mix the dry ingredients together, includes the yeast (active or fresh yeast needs to disolved in the wtaer 1st.
2. Add the water to the dry.  Now, just mix the dough w/ you hand, until there is no dry or wet spot (and yes, the dough is still VERY sticky at this point and I know, but just leave it).  Cover it with the mixing bowl & let rest for 5 minutes.
3. Remove the dough and knead/throw the dough (and yes, it will stick to the counter top or board, but please do NOT use any more flour, additional flour WILL change the formula.  Just knead the dough until it is not longer stick to your tough about 5 - 10 minutes.  Cover the dough w/ the mixing bowl again, let stand for another 5 minutes.
4. Remove the dough and LIGHTLY knead it until the dough starts to show a little tearing on the side of the dough. 
5. LIGHLY spray the mixing bowl w/ commerica pan spry (to make sure the dough doens't stick to the bowl, then cover w/ the plastic wrap.  Let ferment for 45 minutes (yes.. that's all it takes).
6. After 45 minutes, slowing & lightly (use a bowl scraper) 'flap' the dough upside down onto the counter, then lightly pat out the large air bubbles & fold the dough into 3rd (3 folds).  Put the semi-rectangula/long dough back to the bowl, cover, let rest for another 45 minutes.
7. Use a bowl scraper, 'flap' the dough from the bowl & dived into 3 potions (about 450 g each).  Lightly pat out large air cells, 3 folds, cover w/ plastic wrape and let rest for 10 minutes.
8. Shaping... seal the seam of the baguette dough by firmly push the seem against the counter (as if you are chopping it, then start from the middle of the dough, slowly roll out the length of the baguette.  Then place the shaped dough onto a inverted baking sheet w/ springle of cornel, parchment, corn meal (pan, corn meal, parchment, corn meal).
9. After shaping, spry the shaped baguette w/ either commerical pan spry or warm water, then cover w/ plastic wrap again, and let it bench rest for 20 minutes.
10. Scoring... use a lame or sharp knife. Slash the baguette 5 or 7 times at 45 degree angle & about 4" long on the surface of the baguette.  The angel of the slach should look about 20 degree.
11. Baking... 400F w/ 8 minutes of steam + 12 minutes = 20 minutes + extra minutes for desired crust color. Now, if you are a home baker, make sure you spry the baguette w/ WARM water HEAVILY then bake at preheated 400 F oven, about 20+ minutes, depends on the desired color.
12. DO NOT CUT OPEN THE BAGUETTE UNLESS IT'S COMPLETELY COOLED!!!  Restaurants have us thinking WARM bread is the best, however, if you are cutting open a warm baguette, your 2 hrs work has just down the drain for nothing.  It has to be cool, please... another 30 minutes will not kill you...

I made the following Epi w/ this formula.

Suas Baguette

I thought I would try the formula and method pointed out by SteveB last week for Michel Suas's Baguette. You can see the original post from Steve here. The images of how to shape a baguette were I thought unusual since it requires degassing, flattening and rolling out for the length. Not the gentle handling I strive for.

The crust was slightly thicker than I usually get and the crumb was less airy than I like. The key elements of this method seem to be developing good flavor by slowing down the ferment with ice water. They tasted OK but it's my first try using this mix. Also I used a Harvest King flour which is higher gluten than the flour he recommends.

It's worth a try and not bad with red sauce!

 Eric

It's been a while since I posted, mainly due to ramped up work and family obligations, but I've not stopped baking. And, despite the fact that both of these breads are white, the vast majority of my baking is still 100% whole grain.

But, dangit, white bread -- I just can't quit ya.

I was particularly pleased with the poolish demi-baguettes that I made for dinner last night. I had my first acorn squash of the season, and had made a soup with it. For some reason, poolish baguettes seemed just the right accompaniment.



These are, without a doubt, the best looking baguettes I've ever made. Took a lot of less-than-perfect loaves, but I think I now understand how to shape these buggers so they don't look like a string bean with big bulbous ends, how to time them so they still have some room to spring in the oven, and how to slash them so they look like ... well ... a baguette.

The insides were lovely.



Today, they were starting to get stale, so I cut the leftover baguette in half and broiled it with some mozzarella, which we ate with a chopped up tomato from the garden. These were about 12 oz each, with 33 percent of the flour in the pre-ferment and a hydration of 66%. I used about 1/16 tsp of yeast in the poolish (135g of water and flour, each) and then about 2g instant yeast in the final dough (270 flour, 135 water, 8g salt). The poolish ripened for about 12 hours, but it's pretty cold in my house -- mid 60s at bestt.

Earlier in the week, I also made a white sourdough (20% of the flour in a thick starter at 60% hydration -- the starter was 100% whole wheat, and the overall hydration was about 75%) which I let retard overnight outside. It was lovely, but the top seemed as if it wanted to peel away. Was probably a little underproofed.



Again, I was pleased with the crumb.



Hopefully, things have calmed down enough so that I can post a little more frequently. I've missed this community!