The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

3/1/10 - Some More Baguettes for Proth5 (58% Hydration)

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breadbakingbassplayer's picture
breadbakingbass...

3/1/10 - Some More Baguettes for Proth5 (58% Hydration)

Hey Pat,


I'm dedicating my latest batch of baguettes that I made last night to you...  These are very simple 58% hydration baguettes made with Gold Medal Unbleached AP Flour, water, Kosher Salt, active dry yeast.  The crust and crumb turned out pretty well.  The last one I put in was a little overproofed, but it turned out OK.  These are very simple tasting with a very light crumb and a crunchy crust.  I think next time I will put the yeastless Poolish in the refrigerator instead of leaving it out on the counter.  That might give them a sweeter taste...  Enjoy!


Tim


PS: I'm still grinding...





Ingredients:


1366g - AP


792g - Water


28g - Kosher Salt


8g - Active Dry Yeast


 


Directions:


Yeastless Soaker (Poolish)


683g - AP


683g - Water


8:00am - Mix all, cover, leave on counter for 8-12 hrs.


 


Final Dough:


683g - AP


109g - Water


28g - Kosher Salt


8g - Active Dry Yeast (2 tsp)


1366g - Yeastless Soaker


Directions:


6:30pm - Mix all ingredients, knead for 5 minutes with wet hands in bowl, cover let rest for 25 minutes.


7:00pm - Knead briefly, place in oiled tub, cover, let rest for 25 minutes.


7:30pm - Turn dough.


8:00pm - Turn dough.


8:30pm - Divide into 6 equal pieces, preshape, cover let rest for 20 minutes.


8:50pm - Final baguette shape, proof ln linen couche for 30-45 minutes.  Place 2 baking stones on 2 levels in oven along with steam tray, preheat to 500F with convection.


9:30pm - Turn baguettes onto peel, slash, place directly on stone (3 per level) add 1 cup of water to steam pan, close oven door, bake for 10 minutes at 450F with convection.  Rotate, turn down oven to 425F with convection and bake for another 12-14 minutes or until internal temp reaches 210F.  Cool for 1 hr before cutting.


 

Comments

arlo's picture
arlo

Wonderful baking! I am still wishing my baguettes at home turned out that nice : )

breadbakingbassplayer's picture
breadbakingbass...

Thanks!  Just keep practicing...

proth5's picture
proth5

of you. And what nice breads!


See - those lower hydrations can produce great crust and crumb...


You'll earn that Diamant, yet!


Pat

breadbakingbassplayer's picture
breadbakingbass...

Thanks.


One day, I'll get that Diamant, or maybe that other European electric grain mill that has that cool wooden case...  Let us know when you get back State side...


Tim

davidg618's picture
davidg618

your baguettes' crumb give the "hole-ier-than-thou" high-hydration advocates pause to ponder.


David G.

breadbakingbassplayer's picture
breadbakingbass...

I usually make very high hydration doughs...  usually between 70% to 100%.  I was inspired by Shiao-Ping's "Mr. Nippon's Baguettes..."  I think the hydration range for those baguettes were between 57% to 83%...  I was very surpised that I got such an open crumb...   I think the key is letting your 1st fermentation go until the dough doubles or slightly more than doubles...  I put this dough in a 4 liter tub, and watched it more than double in about 2 hrs, and testing it with the wet finger poke test...  Once a 1/4" deep impression remained after poking, I went on to the next step...  The key to doing the light airy breads with open crumb is to make sure your mixing and 1st fermentation go correctly...


Tim