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 Submitted by SylviaH on October 17, 2009 - 1:32pm E.K. Baguette MongeI've seen some lovely variations on E.K. Baguette Monge and it's started my craving. I used King Arthur All Purpose flour and K.A. Organic White Whole Wheat and formulated it for 69% hydration. I also did an overnight bulk ferment. I thought they tasted the best of any baguettes I have made so far...which is not saying much because I've only made baguettes a few times. They really did have such a nice flavor..I ate half of one while trying to take photos...sweet, creamy, nutty also I think my levain has developed a very nice flavor and it really came through..I will have to do this again...but next time without the overnight bulk.
I shaped these as long as would fit in my oven. I liked the way the corners jumped up from being on the pre-heated hot stone.
They sang nicely to me! I need a lot more practice than what I have been getting on my slashes!
The Crumb Shot! Sylvia
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Wow! Those baguettes look
Wow! Those baguettes look superb! Where was this recipe from exactly? I'd love to try it out sometime.
The scoring looks great too by the way.
Thank you, arlo!
Thanks goes to Janedo! She posted the recipe for Eric Kayser's Baguettes 'Monge' at http://www.thefreshloaf.com/node/7031/kayeser-0395-baguettes-quotmongequot . You will find lots of discussion and photos on TFL.
Sylvia
I'll add these
... to my baguette quest! They sure came out perfect! I also like how the ends are lifting up.
I have some pizza dough left and will be making those garlic knots you posted about tonight. Thanks for the idea!
Hi, chouette!
Thank you! I hope you have as much fun as I did making the Garlic Knots.
Sylvia
Gorgeous!
You did a great job, Sylvia.
Susan from San Diego
Hello, Susan!
Thank you...This is such great weather we are having for baking..put the bug back in me!
Sylvia
Lovely, Sylvia!
Wonderful crumb on those baguettes!
David
Hi, David!
Thank you, the extra hydration can sure be played around with in this recipe!
Sylvia
Agree about the crumb. And
Agree about the crumb. Looks even more open than the referenced original.
And even the crust looks about perfect.
Tastiest looking baguettes ever.
Starter?
I can't get over these beauties.
Did you use a starter, as in the recipe? Also, what kind of yeast did you use, and how much?
Thanks.
Hi and Thank You for the nice
Hi and Thank You for the nice compliments, dwighttsharpe!
I converted my stiff levain to a liquid and used 1/2gm IADY. Extra hydration was used.
Sylvia
Outstanding Baguettes, Sylvia!
Crust, Crumb and Scoring are all great. Looks like they came out of E.K's store!
Don
Don, Thank you! I think this
Don, Thank you! I think this is such a nice compliment coming from you. I very much admire your baking skills and your E.K. Baguette Monge Hybrid!
Sylvia
Beautiful baguettes!
Those are beautiful looking baguettes you have there! The color of the crust is "spot on", and the crumb looks wonderful!
Thank you, Carl!
Your compliment gives me encouragement!
Sylvia
Perfect Sylvia
I'll just ditto all of the above comments.
weavershouse
Hello, Weavershouse
and Thank You!
Sylvia
Percentage whole wheat?
What percentage(of total flour) of whole wheat flour did you use?
Also, I don't have a scale that weighs in grams, and can only weigh as fine as .1 ounce. I have calculated your .5g of instant yeast to be a scant less than a fifth of a teaspoon. That seems to be much less than the referenced recipe. Is the such small yeast quantity because of the overnight ferment? About how long was this fermentation. Would you say 8 hours, or closer to 12, or even more?
And hpoefully, this is my final question(s): What is your kneading procedure? Do you just knead well, and ferment? Or do include some stretch and folds?
Sorry for the grilling. Relatively new to baking, especially these artisan type breads.
Thanks, and again, compliments.
Hi dwighttsharpe!
My scale I'm sure is not accurate for measuring 1 gm..but when I put a teaspoon of IADY on it measures 4 gms...'I also have these tiny 3 little measuring spoons..pinch, dash, spidgeon..'no kidding'I use the pinch a lot..about an 1/8 of a teaspoon...so your calculation is probably closer. You will want a scale that measures in grams and there are many sources for studying bakers math...Wild Yeasts Blog has some fun lessons for learning bakers math.
I mix my dough and use stretch and folds all done by hand. I bulk fermented this I believe it was for about 12hrs in the refrigerator so did use less yeast and my levain is pretty active. Every time I do these baguettes I change things and so only keep scrapes of notes..mostly in my head as Iam still experimenting with the orginal formula and using new techniques.
Sylvia
Great stuff, Sylvia
I'm very late to this thread, but I was so impressed with Sylvia's picture that I had to post something.
These baguettes -- made with a smidge of liquid levain -- aren't as well known as poolish baguettes, but they also had their place in the history of that loaf back in the 20's.
They are my favorite version, although I like every good version, from long-bulk-ferment "direct method" to pate fermentee method, to poolish, and so on. These appeal to me the most because of their unique aromas, unusual crust and just a tiny, tiny amount of acidity in the flavor profile -- not really what you'd call "sourness."
Sylvia's results pictured above look very enticing. I wish I was breaking one open now. What a beautiful crumb.
--Dan DiMuzio
Thank You, Dan!
Oh my, Blush :)! Better late than never :) ! Compliments like this certainly give me a lot of encouragement. I was very much intrigued by these baguettes ever since Janedo first said how popular they were in France...I thought they must taste wonderful! They smelled wonderful and the flavor was just as you discribed.
Sylvia