The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

DonD's Baguettes a l'Ancienne with Cold Retardation

Jonathankane's picture

DonD's Baguettes a l'Ancienne with Cold Retardation

I made Don's Baguettes a l'Ancienne with Cold Retardation. I used fresh yeast and and Sel Gris de Guerande salt. The flavor is excellent! I baked these the same amount of time as other baguettes using Dmsnyder's  Anis Bouabsa's baguettes formula, but didn't get the darker crust -my crust has never been as dark as David's, but still excellent. I was concerned about over baking them, the internal temp was 200+ degrees. I want to thank Don and David for their great recipes. I just started baking recently and your posts have been very informative.





thehsmomof3's picture

These loaves are beautiful.  Can you make loaves similar to these completely whole grain?  If so, do you have specific recommendations for hard white wheat, semolina, soft white, etc?  I make a lot of regular whole wheat bread, and my family loves it.  However, I'd like to* branch  out, and I'm new to this wonderful artisan bread.  Thanks!

Crider's picture

The loaves look like their profile is almost a circle. 

DonD's picture

From the look of the crust and the cross section, I do not think they are overbaked, so if you want a darker crust, bake them a couple minutes longer. You will get a richer and nuttier taste from the caramelization of the sugar on the crust.