The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Bake-Ahead Baguettes

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rockcreek's picture
rockcreek

Bake-Ahead Baguettes

Hi everybody: first time posting here, so I hope I'm putting this in the appropriate forum. I'm trying to make a lot of BBA poolish baguettes for a Saturday morning bake sale, and as much as I'd philosophically like to stay up all night Friday baking, that's not happening. Can anyone suggest what I can do tomorrow to help preserve as much freshness and flavor as I can until Saturday morning?


80% bake? Oven refresh on Saturday morning? (I will be getting up early on Saturday, so I'll have some to get the oven going.)


Thanks in advance!

wally's picture
wally

Given the circumstances, I think a par-bake as you suggest might be your best bet.  While you can freeze baguettes, the process of freezing and thawing them is going to degrade their quality somewhat.  While par-baking is not a great solution, in this case doing an 80% bake, and then finishing the loaves in a pre-heated oven for 10 minutes should produce an acceptable baguette.  If you steam on the finishing bake, remember to vent after a couple minutes so the crust will crisp up sufficiently.


Larry

rockcreek's picture
rockcreek

Thanks! Can I leave the parbakes out overnight, covered with a towel after cooling, I expect?


I had zero idea about venting on the finishing bake. So, steam pan, two sprays, vent after 5 minutes maybe?

wally's picture
wally

I'd leave them in a sealed paper bag if you have one (no plastic!).  I'd also only steam once, and yes, vent after 5 minutes.


Good luck with your bake!


Larry