The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Replicating Panera baguette

Covert7's picture
Covert7

Replicating Panera baguette

Hey folks, I thought I'd toss this out and see what ya'll think. I know it may sound silly to some of you more experienced bakers, but I am in love with the French Baguette's from Panera. We don't have one here in Memphis, so when I was travelling in another city and found one, I tried it out and just was amazed at how good it was! :)

I was wondering if anyone has attempted to replicate this particular bread. I've never had a baguette like it. All the other one's I've had here (even from a French pastry shop down the street) are just bland and unappealing. I'm desperate to have more of it and would love some pointers from folks.

 

So if you can share any info on this, I'd be super appreciative! Thanks!

sphealey's picture
sphealey

It is a sourdough rather than a standard yeast baguette, so that is a starting point.

 

sPh

 

PS IMHO St. Louis Bread Company/Panara has done more to bring good bread to the US than anyone else. Much as I love the artisan bakers they haven't touched 0.1% of the customers Panara has.

Breadwhiner's picture
Breadwhiner

I'm convinced they add sugar to it, either to the dough or to the glaze or both.  To me, it tastes like it was made from a bagel dough.  There are recipes out there for sourdough bagels-- maybe that will get you  

wildeny's picture
wildeny

I haven't tried the baguette from Panera, but isn't it strange that the bread was made from a bagel dough? These two are quite different types of bread.

1. The hydration percentage: 57% (bagel) vs 67.5-72.6% (baguette) based on BBA's recipes.

2. The flour used: high-gluten or bread flour (bagel) vs bread flour mixed with all-purpose flour (baguette). 

JoeyBagadonuts's picture
JoeyBagadonuts

I will start off by saying that the FRENCH BAGUETTE is NOT sourdough. Although, they do make sourdough baguettes, they are not the french.

The french baguettes are not made from bagel dough.

The bagels are however SOURDOUGH based.

There is NO GLAZE on the french baguette.

They are baked on a stone-deck oven at 460 degrees for anywheres from 27-35 minutes, depending on the oven model. They are baked to color. They are done baking prior to obtaining the dark color, but we bake them darker.

The first 20 seconds of baking, the baguettes are steamed.

The french baguettes are scored first, then stretched to size, and baked while still cold/chilled.

Someone mentioned hydration. This is probably where the denser crumb comes from the lower hydration.

Hope this helps.