My wife and I have differing opinions about sourdough--I like it tangy, she likes it mild; sandwich bread--I like its crumb chewy, she likes it soft and fluffy; and biscotti--I prefer parmesan cheese, and black pepper, she craves ameretto-almond. But when it comes to baguettes we are 100% in accord: wheaty flavor, lightly chewy, open crumb, crackling crust. And in that order.

I've spent nearly two years working on a formula, and a process that yields what we want. I've learned quite a few things about baking in general, and baguettes in particular. I've also relearned a few lessons about myself. In this moment, I think I've reached the semi-experienced novice level--somewhat akin to the Sorcerer's Apprentice.

Please, this is just my offering of what I've found works for me. 

Here's what I've learned about a formula: use quality ingredients; don't obsess over the quality.

Flours:I've lusted over descriptions of French milled flours, King Arthur's French-style, and Guisto's artisan flours: lusts never realized. It's simply a cost decision. I use King Arthur's super-market accessible, all-purpose flour. I've made a couple of excursions into other brands, with consistent disappointment. One brand's flavor was really nasty.

Salt: I use sea salt, purchased in bulk from a local organic food store. It's ridiculously inexpensive. My children, knowing my Foodie obsessions have gifted me, more than once, with Sal de Very Expensive. I've used it. I can't discern a difference; neither can my wife.

Water: Our well. (Suwannee River aquifer)

Yeast: SAF: as little as possible.

Flour (one kind), salt, water, yeast: it doesn't get any simpler than that.

Process: Herein, I've learned  the biggest lessons. K.I.S.S.--Keep it Simple, Stupid! (I learned this, the first time, from a Navy Chief Petty Officer, when I was a bottom-of-the-ladder Seaman)--outpaces them all.

A few general lessons: These support K.I.S.S.

Be consistent: Use the same ingredients. Same brand, same type, same weight ratios, same temperatures, etc.. Which of course you won't so...

Make small changes (only one at a time if you have the discipline; I'm not yet that disciplined, but I am at the point that I never make more than two.)

Be consistent: Do the same steps, with the same tools, in the same order, for the same duration, at the same temperatures , etc.. Which of course you won't so...

Keep notes: what you used, what you did, what you changed, what you forgot, what resulted, what you're going to do next. Also, at the beginning of a follow-on bake review your previous notes, and write down what you're going to do. Underline the change(s).

Baguette specific lessons:

These are the things that work for me, with K.I.S.S. always in mind. I marvel at the time and effort other TFL'ers put into baking baguettes. I'm certain their results make my baguettes reminiscent of dog biscuits. Nonetheless, we (my wife and I) are happy with our results, so far, and the neighbors make complementary noises with their mouths full.

Flavor develops during fermentation: Yes, you've got to use ingredients you trust. They have to be capable of giving good flavor, but it's fermentation that exploits those qualities. Up to a point, retarded (chilled) fermentation develops flavor proportionate with the fermentation duration. I don't know what that point is. I've learned I get desirable flavor between 15 hours and 21 hours of retarding at 54°F. Furthermore, the desired flavors are more present after 21 hours compared to 15. hours. I'm fortunate to have a wine closet wherein the temperature is maintained at 54°F. I've not attempted retarding in a refrigerator--most home fridges are 38°F-40°F--but from reading TFL other bakers are having great successes.

Hydration differences don't seem to change the flavor profile significantly, or, at least, not as significantly as retardation time. I've investigated from 65% hydration to 72% hydration. Arguably, the more flour, slightly more flavor in that Hydration range, whereas, 15 hour retardation yields an excellent flavor, 21 hours a bigger excellent flavor.

Substituting sourdough levain for commercial yeast, makes a different bread. It's sourdough in a baguette shape. Delicious, sometimes, but not an accurate rendition of the modern baguette. Furthermore, sourdough levain masks the delightfully "wheaty" flavors a baguette can (and should) have.  White flour, salt, water, and yeast: it doesn't get any simpler than that. (I'm looking forward to the hiding I'll get for this comment.)

Open crumb structure improves with retarded fermentation. I'm fairly sure this is accurate, however, mishandling can massacre the gain.

Don't ignore DDT. It gives one a finer control over results from retardation. Don't think of DDT as just small adjustments to room temperature water to hit the "magic" 76°F or 80°F. Pre-chill the formula's flour and use ice water in the dough's prep, to bring the mix to the planned chill temperature immediately. Chill the dough during autolyse, and return it to the chiller immediately after each manipulation, e.g., S&F.

Process, i.e., techniques: their flow and finesse, account for more than 50% of a baking success, especially with baguettes. (I actuallly think its considerably greater than 50%, but, then again, 85% of all people make up their own statistics.)

Here's a series of photos I took today of a 65% Hydration, 21 hour retarded baguette bake.

I've documented my earliest attempts to make baguettes here http://www.thefreshloaf.com/node/16377/overnight-baguettes  . It gives the 72% hydration formula I started with. Most of my subsequent many tweaks involved exploring hydration, and retarding effects.

This is my post-retardation setup: I preshape the baguettes immediately and leave them to rest for 1 hour at room temperature.

After 1 hour rest, I shape and proof the baguettes (seam side up). Proofing time today was 1 hour.

Here is the second loaf, slashed, and ready for loading into the oven. After many attempts, with various commercial peels, to load baguette loaves either serially, or in multiples I've settled on loading them serially with a home-made peel--it's really just a scrap piece of birch plywood, cut 2" narrower than my oven. I also load sourdough loaves (2) side-by-side serially using the board held along the narrow side. It works better than any of the commercial peels I've purchased--including the Superpeel.

I load the peel by simply flipping the loaf onto the rice flour dusted board, and slashing it. Then right into the oven, one at a time.

The oven, loaded to its meager capacity: 3 baguettes. You can see the only down-side to serially loading I've experienced. Oven-spring is already well underway in the first two loaves.

On the top shelf you can see the way I generate steam: two wetted towels. SylviaH convinced me to try this approach, and after the first try I stuck to it, but I made it simpler than her method (involves heating towels in the microwave). I wet the towel with 2-3 cups of the hottest tap water. I put the wet-towel tray on the top shelf, and switch the oven control from "Convection Bake" to "Broil" at 550°F. I do this about 6 to 10 minutes before loading the first loaf. I can watch the wetted towels begin to bubble. I switch the oven to "Bake" (conventional, shutting off the convection fan) at 500°F. Finally, after all loaves are loaded, I decrease the oven to "Bake" 450°F. After 10 minutes I remove the steam pan, restore "Convection Bake", and finish the baking. Early in my trials I discovered the rear-mounted convection fan dried out the surface of the most rearward loaf, and inhibited oven-spring. That's why I do all the oven mode switching.

Results:

and the crumb.

Recall, this is a 65% hydrated dough. It's consistent open crumb like this that supports my arguement retarded fermentation supports open crumb development.

So far, I've not lost sight of K.I.S.S. I bake baguettes once each week, so if you see where I can make it simpler, please comment.

David G

Several years ago I embarked on research and development of fun shaped buns.   The doughs I use are:  whole wheat, sweet roll, cheese, oatmeal, and caraway rye.  For the eyes I use currants, raisins, olive slices, a date slice filled with a craisin.   For fins and feet I sometimes roll out and cut pieces, other times I make a ball and cut toes in.  I use an egg white for the glaze and for some designs sprinkle with sesame seeds. 

Here are the tools I use: 

Dough cutter to divide the loaf, rolling pin, two scissors, bamboo skewer, chopstick, exacto knife, miscellaneous cookie cutters, and individual cue cards.

After the dough has risen the first time, I cut it into the number of wedges according to the number of buns I am making that day.  I found that working with wedges helped immensely to get the proportions correct for each bun.  I made a cue card for each design to show me how many pieces each design required and how to best cut the wedge to get the pieces.  I also added helpful notes from previous attempts. 

I like to make several different designs in one session.  That's where the cue cards come in handy.  Since you are working with a living organism working quickly is necessary.  I found it best to make a mix of easy and difficult designs so as to fit within the time frame I had.  I kept all pieces covered with lightly oiled clear wrap so as to prevent a crust from forming.  I found that making the bodies first then adding the smaller pieces worked the best.  I would shape the body, press it down to secure it on the pan then move on to the next body.  I would then start adding the smaller pieces, then the eyes and slash in details.  The bamboo skewer blunt end is used to make indents in the dough for the eyes and noses.  The chopstick is good for larger designs and also for cupping the ears of the bear.  The scissors are for the hedgehog and cat. 

 The cookie cutters are for the fish, grape cluster, and rose. 

Right up until the time they go in the oven I continue to check on them and push the dried fruit in, etc. if they start to fall out of the rising dough. 

At first I thought I had to pinch the pieces together but found that simply tucking them under slightly held them together just fine.

Just before baking I continue to make small adjustments, redefine slashes if necessary, then brush on the egg white.  If any egg white pools in the eyes I dab off the excess with a corner of a paper towel.

My failure rate is very small.  It seems that with a little diligence the eyes stay put and the pieces stick together.

Any unique bread recipes out there? whether its unusual techniques,or ingredients you wouldn't normally use?

Guys,

I'm still a rookie; made 30 loaves of bread this year, and am getting better each time.  I kneed my dough.

However, I still struggle with gettig the loaf to rise high, without using a breadpan.  The loave do their final rise on Parchment paper.  When they've risen, I coat them with butter, slice the top a couple of times and put them in the oven.

While the bread is on it's final rise on the parchment paper, it spreads out and is about 12" long, 5" wide and 2" height.

I'd like to see the bread rise to 4" high, 5" wide.  But dough doesn't have the "structure" to stand up that high while it is on the parchment paper. and before going into the oven.

Any thoughts?

Should I kneed it longer?

Shouls I add egg whites?

Should I add some glueten to the dough?

Again, Any thoughts.

John,

In Annapolis.

In Floyd's recent inquiry asking for the best post of 2009, I could not begin to choose only one. At best, I could narrow it down to 5 or 6 'posters' whose comments I ALWAYS look for. So I thought about what tip, technique or piece of equipment made the greatest impact on my baking?

For me, it was all of your pictures and information about slow ferments in brotforms coated with rice flour (I know that actually 4!). I read relevant posts carefully, finally purchased a few natural cane brotforms, and applied what I learned. Major improvement.

Thank you all for generously sharing your knowlege, experiance, quesrtions, and success. A BIG thanks to Floyd!

So, how did you benefit this year from The Fresh Loaf?

Phxdog (Scott)

(revised: 23, 24 April to add FreshLoaf recipes; 19 April 2009 to separate FreshLoaf recipes from offsite recipes; )

Favourite and "Must Try" Recipes and Techniques
Fresh Loaf recipes . Fresh Loaf techniques . Offsite recipes . Offsite techniques

Fresh Loaf

Commercial, Wild and Semi-Wild Yeast

• bagels (FloydM's) based on a Peter Reinhart recipe in "Bread Baker's Apprentice"
  
• sourdough bagels (bwraith's) based on a Nancy Silverton recipe
• Anis Bouabsa ficelles (dmsnyder's) baguettes
  
• cinnamon raisin oatmeal bread (FloydM's) based on a Hamelman recipe
• Sweet Corn Raisin Bread (FloydM's)  made with cornmeal
• English Muffins (FloydM's)
• Basic Sourdough Loaf (SourdoLady's) basic white bread calling for potato flakes, milk butter
• Semolina Sandwich Loaf (Zolablue's)
• Guinness Cheddar Loaves with Wild Yeast Starter (SulaBlue's)
• Susan's Original Sourdough (Susan's from San Diego) flour, water, salt and natural starter
• Susan's Ultimate Sourdough (Susan's from San Diego) flour, water, salt and natural starter
• Faux Deli Rye (Susan's from San Diego) caraway rye
• Onion-Poppyseed Sourdough (Susan's from San Diego)
• Norm's Onion rolls (nbicomputers') "flat and crisp crust type"

Challah, Festive rolls and braids

• Challah (Eli's) version of Maggie Glezer's sourdough challah from her book A Blessing of Bread)
• Cinnamon Rolls (FloydM's)
• Finnish Cardamom Bread (Julie J's Mother Inlaw's)
• Egyptian borek (Chahira Doud's)

Quick Breads

• blueberry bran muffins (Farmgirl's)
• Orange - Lemon Poppyseed Muffin (GrapevineTX's) adapted from a Dorie Greenspan recipe

Other

• Jennie's "La Panzenella" Rosemary Cracker Bread (jenmenke's) with video link
• Concord Grape Focaccia (Zolablue's)

Techniques

• Essential Equipment for Bread Making
• 6 strand braiding
  • 6 strand braiding video
• baking hamburger buns on the barbecue
• Kneading Slack Dough by Hand
• Scoring
• Baking under a cloche:
  
  • Put on Your Tin Foil Hats (Prairie19's)
  • "Magic Bowl" effect with an aluminum foil roasting pan (dmsnyder's)
  • Baking under an aluminum foil roasting pan (dmsnyder's)

There are more links to The Fresh Loaf bread recipes and techniques here: dmsnyder Recipe Index

Offsite

Commercial, Wild and Semi-Wild Yeast

• Bagels (best made with strong flour and parboiled in malted water before being baked)
  
  • bagels (Susanfnp's) Sourdough bagels based on a Nancy Silverton recipe
  • our "real" bagels based on Jo Goldenberg's bagels in "New Complete Book of Breads" by Bernard Clayton & Peter Reinhart's Classic Water Bagels
  • our wild bagels using wild yeast starter from "Piano Piano Pieno" by Susan McKenna Grant
• Cheri's Beer Cheese Bread calls for any beer or ale
  • my take with cider cheese bread
• caraway rye bread recipe based on the recipe for "Levy's" Real Jewish Rye Bread on p.324-328 in Rose Levy Beranbaum's BREAD BIBLE
• cinnamon raisin oatmeal bread
• multigrain bread made with seeds, cornmeal, oatmeal, buckwheat, rye and wheat flours
• seed and grain bread
• Semolina Bread with Currants, Fennel, Pine Nuts (Susanfnp's)
  • my take on semolina fennel seed bread with currants & pinenuts
• Susan's Hamburger Rolls (Susanfnp's)
  • my take on Susan's Hamburger Buns
• hamburger buns made with pita dough and baked on the barbecue
• flatbreads: naan, pita, chapatis
• Pao de Milho (Portuguese corn bread)
• pain rustique aux poires (pear bread - recipe is in French)
• rye and sesame seeds (wild-yeast)
  
• Mary's (aka Breadchick) Dark Onion Rye
  • my take on wild onion rye bread
• Wild Bread with Walnuts and Raisins (rye, wholewheat and all-purpose flour)
• Wild Bread (all-purpose and whole wheat flours, water, salt, wild starter)
  • Wild yeast buildup and feeding schedule

Egg Breads (Challah, Festive rolls and braids)

• Challah
  
  • another Glezer challah from her book A Blessing of Bread
  • semi-wild challah based on the recipe for basic sourdough in Piano Piano Pieno by Susan McKenna Grant and a recipe for challah in Maggie Glezer’s cookbook A Blessing of Bread
• festive bread (sweet egg bread)
• Foolish Poolish Hot Cross Buns
• cinnamon buns
• my take on Finnish Cardamom Bread recipe
• apricot roll
• Lucia cats (sweet saffron buns)

Quick Breads

• cheese pinwheels (using baking powder biscuit dough)
  

Other

• onion rings (How to use the toss-off) from building up wild yeast
  • my take on onion rings
• Faux Stowe Crackers (using left-overs from building up wild yeast)
• Tortas de Aceite (Olive Oil Wafers)
  • my take on Tortas de Aceite
• Grissini (bread sticks)
  
• pizza dough

Techniques

• about making diadèmes
• how to shape tabatières
• baking pita, naan or chapatis on the stovetop
• converting wild yeast starter to one using domestic yeast
• Flour + Water = Starter (how to raise a wild starter)
  • my take on raising a wild yeast starter

There are more bread recipes here:

• Recipes from OUR kitchen: Bread index

Hi!

In every bread book I've read, it's always suggested to retard dough during while its proofing (with the exception of pain a l'ancienne). Is there any reason one shouldn't do this during bulk fermentation? I imagine the yeast population is a lot smaller at that point, so It may not have as drastic of consequences. Also, since the cold makes dough much more elastic, it may have a negative effect on doughs that need folding. Has anyone tried this?