The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

For my daughter: sourdough french baguettes

darellmatt's picture
darellmatt

For my daughter: sourdough french baguettes

I didn't get quite as open a crumb as Ryeaskrye did, who posted the recipie. But the results aren't too bad for someone who took up baking a month ago:


 


sourdough baguettes


 


I proofed these on parchment thinking that would make it easier to transfer them to the oven, but the dough is so wet i had a hell of a time separating the parchment from the dough when it came time to put them in the baguette pans.


I agree with Ryeaskrye, the 1 and 1/2 hour proofing time is too short. I have a second batch that proofed for 2 hours that are cooling on the rack just now, they had a more vigorous oven spring.


But the proof of the pudding is in the eating... my daughter loves this bread, so I would say mission accomplished.


 

SylviaH's picture
SylviaH

First time around...! you have done a beautiful job on your baguettes!


Sylvia

dmsnyder's picture
dmsnyder

Hi, Darell.


I have a hunch you are going into this for the long haul, so you might want to invest in an oven stone. (You can use it for pizza, too!)


In the meantime, you might get an even better result by baking on a sheet pan rather than in baguette pans. That would also finesse your problem with the parchment paper. You just transfer the baguettes, still on the parchment, to your sheet pan.


I've not used baguette pans, but I had the impression one uses them to proof the baguettes as well as to bake them. If this is true, then that's another solution to your problem.


A third solution is to dust your parchment generously with semolina flour before placing your loaves on it. Your loaves should release more easily if/when you transfer them.


In any case, you are sure off to a good start.


David

tangled's picture
tangled

I agree, they are lovely looking loaves.


I always use a couche now for baguettes, and a baking tray and/or a table mat to flip and load the loaves. There's a neat video on the wildyeast blog (link below) showing the flipping: I find it works very well for me.


http://www.wildyeastblog.com/2009/01/12/how-to-use-a-flipping-board-video/

darellmatt's picture
darellmatt

Yea David, I kind of get that I am in it for the long haul. It just fits my life goals right now: something I can devote myself too with full intensity without breaking the bank, a technical aspect, an artistic aspect, a sensual aspect and a social dimension.


Baking stone is next.


Darell

Tomahawk Cook's picture
Tomahawk Cook

Could you link me to this recipe?  I would love to make these myself.  Thanks in advance and also for the great looking pictures.

darellmatt's picture
darellmatt

Sorry, I should have mentioned that at the beginning. I got my recipie by using the search function of TFL with search terms "sourdough baguette", which brought up the following link:


http://www.thefreshloaf.com/node/10431/p%C3%A2te-ferment%C3%A9e-sourdough-baguettes


Good Luck!

Tomahawk Cook's picture
Tomahawk Cook

I looked at the recipe and found everything in grams or liters.  I can't follow that, I use pounds, ounces and cup, quart or teaspoons and tablespoons.  I have a scale and measure out my ingredients, but this is way above my head.  Do you have any suggestions, I would really like to make these breads.

Crider's picture
Crider

Such as this Grams to Ounces converter.

Susan's picture
Susan

We've all been where you are...just dive in.  Most kitchen scales will measure in ounces or grams.  Grams are easier (trust me, most of us use grams now) and they measure more accurately.  Poke around the site and you will find all sorts of recipes. Take a look at our new Handbook.  Scroll down the Home page and you will see a series of Lessons on the right.  Use the Search box on the left.  These are all good places to start.  Have fun!


Susan from San Diego