The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Poolish Baguette from "Bread"...Finally!

koloatree's picture
koloatree

Poolish Baguette from "Bread"...Finally!

I finally made a baguette that I am happy with using my oven. =)

 

These are 10ozs. Allowing the preshaped baguettes to rest before shaping definitly is worth waiting for. I shaped the first 2 pieces w/o rest and they turned out very...odd.

 

 

 

Comments

wally's picture
wally

You got some good oven spring.  Care to share a crumb shot with us?

BTW - can you elaborate on 'odd'?

Larry

koloatree's picture
koloatree

Hi,

I forgot to take a picture of the crumb. I would consider the crumb to be 'ok'; not too many large irregular holes. Most were small-medium sized.After the bread cooled, my friends and I ate it up quick with bbq.

 

By odd to me is to have no ears.Here is a picture...

 

 

pdiff's picture
pdiff

What was your resting time?

koloatree's picture
koloatree

Hi,

I didn't time my proof but went with how much the dough expanded in volume. I baked the baguettes when the shaped dough got to around 2x its volume.

pdiff's picture
pdiff

Sorry, I wasn't being very clear :-)  You mentioned the resting time before shaping.  I was wondering how long that was.  Also, in many of the techniques I've watched, this resting involves folding the scaled bits in half.  Did you do that or just let them set on the bench as scaled?  sorry for the 100 questions, but I'm always looking for a tip or two on baguettes!

koloatree's picture
koloatree

Actually you were, it's my reading comprehension that lacks!  I did give a quick preshape and allowed the dough to rest ~15 mins. I think for me and the flour I used, 20-30 minute rest would of been ideal.

ehanner's picture
ehanner

Nice looking Breads koloatree. Your comment and photo of loaves not allowed to rest between pre shaping and shaping is interesting. Were they otherwise similar in the way they were handled? I have had similar results but I always thought it was from under proofing. Interesting.

Eric

koloatree's picture
koloatree

I noticed that when I tried to shape too early, it was really difficult to expand the dough into the long baguette shape. Everytime I did, the dough would snap back. When I tried to force the shaping, I noticed that the dough strands started to rip. Also, I have learned that allowing the dough to rest in the linen to dry out the bread surface + shaping the dough properly + heavy amounts of steam, seems to give the best ears that I have achived.