The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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Nate Delage's picture
Nate Delage

I've been continuing practicing my baguettes and have progress to report. I've lowered my hydration yet again to 71% and the dough is even easier to shape and more importantly score. While there's still some room for improvement, I was able get some nice ears on the last few loaves.

I was a bit surprised to get such a nice shine and caramel color on these loaves. I suspect this is beacause of more aggressive steaming than I usually do. The past few bakes I've only sprayed the sides of the oven, this time I also poured a cup of water in a pan right before baking and wasn't afraid to spray the top of the loaves while they were cooking (just the first 10min). I'll continue to steam with both water in a pan and spraying the entire oven (being careful to not spray the oven light).

The taste, crumb and crust were excellent all around. I really enjoyed eating these! Again a lower hydration didn't seem to impact the crumb much at all. Granted I only reduced my hydration a few percent.

Tomorrow will be a busy baking day. I'll be making some more baguettes and a few boules and oval loaves with 15% whole wheat. I just received a beautiful couche and brotform from SFBI and a lame, which I can't wait to use.

 

dolfs's picture

"Bread and baker: From the Source" - podcasts

March 12, 2008 - 2:11pm -- dolfs
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For a while now I've known about the existence of a set of three VHS tapes: "Bread & Baker: From the Source". It is a 3 tape set (VHS) which has Prof. Raymond Calvel teaching, in detail, the production of various types of bread as part of his visit to the Culinary Institute of America. It was co-produced by the BBGA (Bread Bakers Guild of America).

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