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breadbakingbassplayer's picture

2/5/10 - Baguette Redemption... Modified Pain a' l'ancienne Baguettes

Hey All,

I'm sure you've seen my post here venting about my breads not turning out very well:

Anyway, I was inspired to try a Pain a' l'ancienne Baguette from here:

Of course, I can't seem to stick to recipes, so here is what I did instead:

Total Ingredients:

350g AP (Whole Foods 365)

100g BF (KA Bread Flour)

100g Graham Flour (Bob's Red Mill)

350g Water

10g Kosher Salt

100g Firm Sourdough Starter (60% Hydr. straight from fridge)

2g Active Dry Yeast (1/2 tsp)

Total Dough Weight 937g


Day 1

Make soaker with the following:

175g AP

100g BF

50g Graham Flour

325 g Cool Water

-Mix all ingredients, place in a bowl or plastic container, cover and refrigerate for 24hrs.

Day 2

650g Soaker from Day 1

175g AP

100g Firm Sourdough Starter

25g Cool Water

10g Kosher Salt

1/2 tsp Active Dry Yeast

-Mix all ingredients in large bowl, cover and let rest (autolyse) for 20-30 minutes.

-Knead 50 strokes in bowl, cover and rest for 1 hr.

-Turn dough on lightly floured surface, return to bowl, cover and let ferment for 2 hrs.

-Divide into 3 equal pieces, preshape into loose ovals, cover and let rest for 15 minutes.

-Place baking stone on 2nd rack from top, arrange steam pan with lava rocks under stone, off to side, and preheat oven to 500F with convection.

-Shape baguettes by rolling and stretching them gently until they are betwen 15-16" long.

-Proof for 45 minutes on linen couche.

-To bake, place them on peel, slash using lame or sharp razor/knife, place in oven directly on stone.  Add 1 cup of water to steam pan, close oven door, bake for 10 minutes at 460F with convection.  Rotate and bake for another 18 minutes without convection, or until internal temp registers 210F.  Cool for at least 30 minutes before eating...

Notes: I should have baked them at 480F and then at 460F after rotating.




norco1's picture


I appreciate the need for scoring and have always scored my bread. My problem with scoring is that at the point of baking my scoring tool (serrated knife and especially a razor) is usually hung up by the proofed dough and unable to make that neat quick cut. Any suggestions?

ericb's picture

What is a Peasant Loaf?

I always hear the term "Peasant Bread," but I've never been able to nail down a definition. I assumed it was a whole wheat loaf made with poolish, but recipes online are all across the board. 

Is this just another name for "rustic" or "artisan" bread, or does it have a more specific meaning?

Any thoughts?

RiverWalker's picture

Anyone know "Valentinos"?

theres a pizza place where I grew up, (southeast nebraska) called Valentinos. its the name for good pizza there, and its great.

by my memory, their main pizza crust is a relatively thick, fluffy, moist, buttery and light.  but at the same time having enough stiffness to not be completely flimsy. it had a nice gold browning on the bottom.  it could stand up to a relatively heavy load of toppings, and have a presence, but not be overwhelming.

very different from the artisan-y, lightly topped, paper thin crusted pizza that some seem to see as the ideal.   I mean that has its good points too, but I miss that breadier, richer pizza experience.

I want to try to simulate that sort of crust more.  what would be the best way to go about trying to mimic that sort of crust?

celestica's picture

Why Did This Banana Bread Fall?

I made this banana bread from my children's Sesame Street book.  I liked that it started out with whole wheat flour and honey.  I used pastry flour.

It had an impressive rise in the oven then collapsed to flat on the counter.  In fact, it started falling at the 55 minute mark. 

Can you suggest any improvements that would help it stay high?  I thought of eggs and baking powder but I'm not sure.

3 ripe bananas

3/4 c. honey

1/4 c. melted butter

1/2 tsp. baking soda

1 1/2 c. whole wheat flour

Cook at 350 for one hour.






nicodvb's picture

Does barley flour has any means to rise?


besides rye another passion of mine is barley.

I was wondering it barley flour has any means to rise, just like wheats have gluten and rye has pentosans.


I know fo sure that in Sardinia bakers have been making a 100% barley bread for centuries, but now it's only a memory of the far past and I couldn't find the recipe.


I found several recipes here, but all tainted with wheat.



LA Baker's picture
LA Baker

Barm in place of Levain? Confused....

I want to make some of the recipes in DL's Local Breads, but I don't want to make his levain from scratch.  I have a great starter that works, do I need to start again with a Levain?

I'm sure this info is on this blog somewhere, but I couldn't find the exact answer I need.  Can someone tell me the difference between BARM/STARTER/LEVAIN/POOLISH/BIGA/PATE FERMENTE/STIFF LEVAIN?  Can you subsitute one for the other, or is one process that different from the other?  Are they basically the same thing, but merely two ways to do the same thing?

Confused.  Help would be great.

Thank you!

Faith in Virginia's picture
Faith in Virginia

Levain building method question

Looking for some scientific comparisons to building a levain in relation to what I have been doing.   I won't say that what I do is wrong,  just not how others do things.  I have great results and quite happy with my breads but I'm trying to find out other than the method, how things are fermenting in comparison to conventional levain building.  Also if this method could fail me at some point.

Instead of a conventional levain build I use the discards of my feedings to make my bread. 

I take the first group of discards and feed it appropriately then pop it in the fridge. On the next feeding I just add the discards to the fridge group and fold it into the last.  So fridge bowl gets a fresh batch of starter discards and folded twice a day.   The starter becomes very fibrous and rubber like even on a 1:1:1 ratio.  After a few days I have a bunch of discard that fermented in the fridge for a number of days.

I use a large amount of this in my bread, I tend to keep my preferment flour 50-50 to final flour amount.

I'm getting very nice sourdough flavor , better then on a conventional build and everything else is business as usual.

So for those of you that understand the scientific aspect of the dough I would appreciate your thoughts on what my method is doing different to the dough then a conventional build.  Also for a home baker will this method fail me for other bread types?  I do know it also works for Pizza dough and is the first time I have good sourdough taste to my crust.

Thanks for your thoughts, Faith    

Sorry for the first line  it won't go away even in an edit...this is a copy and paste from a word doc.


Matt H's picture
Matt H

Last week's bread baking contest in SF

Found out about this too late: Yeast Affliction! All-Out Artisan Bread Bakedown & Craft Beer Tastiness took place last weekend. Any Fresh Loafers involved? Worth looking at some of the photos and checking out the team names...

People's Choice: Team #11 / Fire in the Fornix! / The Hurricane

People's Choice Honorable Mention: Team #14 / Dark Horse Breads / Pear Walnut Bread

Photog's Choice: Team #9 / The Fancy Boyz / Pain a l'Ancienne

1st Place: Team #19 / Jen Rosa / Rosemary Sourdough Bread

2nd Place: Team #20 / Rocket Baby / Cherry Poppin' Walnut

3rd Place: Team #16 / Bread for Gold / Sour River Loaf


clazar123's picture

Some questions on Kamut flour

I usually use hard red spring wheat for my loaves and it has distinct characterisitics that I have learned to work with.But I'm low on the red spring wheat flour so I made a loaf of WW bread using mostly Kamut flour .I have used Kamut in my other loaves,but in small amounts so the loaves have the characteristics of the hard red spring wheat flour rather than kamut. The loaves today turned out a bit slack and I wonderd what other baker's experience with this flour has been. I occasionally have slack loaves so I didn't know if this was a characteristic to learn to work with or if it just happened to happen with this loaf.Even though a bit flat, they are delicious and golden, like the flour.It was an overnight rise with sourdough-very tasty.

Any distinguishing characteristics when working with Kamut flour vs hard red spring wheat?

    I did notice it grinds much finer and seems to absorb a bit more water.

    It also heats up more in the grinder-I usually freeze the berries in a ziploc before grinding to compensate.

    The final proofing surprised me with how quickly it proofed-it was more overproofed than I usually allow.Is this a known property of this flour?