The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

SFBI Baguettes - Weekend Workshop

breadsong's picture
breadsong

SFBI Baguettes - Weekend Workshop

Hello,  I recently attended a weekend workshop at SFBI where we made six different kinds of baguettes. This workshop was a lot of fun and we benefited from excellent instruction from our talented, organized, extremely knowledgeable and hard-working teacher Frank!
On day 1 we made three kinds of baguettes (straight dough, sponge dough, poolish dough).
On day 2 we made teff, then wheat germ, then sunflower seed baguettes.
All were good, with the poolish, teff and sunflower seed baguettes being my favorites flavor-wise.
We were using an 11.8%, hard winter wheat flour for these baguettes.


I tried to take pictures showing what the dough looked like as it developed, and showing how the dough was shaped, as we progressed.
Some pictures are a bit blurry due to my poor photography skills, and the speed at which our instructor's hands shaped those baguettes. 
There are some really nice pictures for this baguette class from an earlier post by txfarmer:
http://www.thefreshloaf.com/node/18489/sfbi-baguette-weekend-workshop-photo-report


This was our very well-equipped working area (those OVENS!):


 


The hand mix, gluten developed after hand mix, gluten developed after machine mix (Frank demonstrated machine mixing for us on the second day)


 


The dough after 3 stretch and folds


 


Dividing the dough into square shapes, for preshaping


 


Preshaping (after gently degassing, first roll, then three pictures showing the second roll)


 


Shaping (after gently degassing, first roll, reversing the roll, second roll, then five pictures showing the last roll & seal)




 Extending (Frank's hint: press down and move hands outward while rolling, but don't stretch the dough sideways)


 


Frank's expertly shaped baguette


 


Proofed baguettes


 


Frank demonstrating scoring and my straight dough baguettes ready to bake


 


My first baguettes out of the oven!, the results of day 1 and a crumb shot



The results of day 2 and a crumb shot (this was a teff baguette)



While the dough fermented and proofed, Frank taught us about ingredients and fermentation among other things, upstairs in the classroom.

Frank also demonstrated how we might produce the same baking result in a home oven:


Cast iron pan with cast iron ball bearings heating in the bottom, fire bricks for top and bottom radiant heat, 550F temp!
Load bread, place perforated pie pan filled with ice cubes over cast iron pan, close the door, watch the steam pour out!
(I think Frank tried to plug the oven vents with tin foil but lots of steam escaped from the oven anyway, as the ice melted and dropped onto the hot cast iron)





This was a really, really good class. My classmates were all super nice people and enthusiastic learners who all made lovely baguettes!
The quality of Frank's instruction was superb, and thanks too to the bakers who took care of us and spoiled us with beautiful breads and pastries at breakfast, and wood-fired oven pizza for lunch on our last day!  
I hope you like the pics everyone.  Regards, breadsong 


 


 


 


 


 


 

Comments

Barbara Krauss's picture
Barbara Krauss

Hi Breadsong,


Lovely photos, thanks for sharing.  I searched the SFBI website and couldn't find any information on weekend courses.  Do they offer these regularly or just occasionally, do you know?  I live a fair distance away from San Fransisco but I'm tempted.


Barbara


 

breadsong's picture
breadsong

Hello, it looks like there are a couple of more weekend classes in 2010 but didn't see any weekend classes for 2011 on their calendar:
http://www.sfbi.com/calendar.html


I hope they continue the weekend classes in 2011. I have to start saving my pennies so I can attend a 5-day course, or another weekend course...I can't wait for the chance to take a class like that again!

Regards, breadsong

Barbara Krauss's picture
Barbara Krauss

Thanks Breadsong -- you're making this sound more and more appealing!

belfiore's picture
belfiore

Barbara,


I live in Bakersfield which is also "a fair distance" from SF. Are you anywhere near & would you be interested in splitting the travel costs with someone to take a weekend class like this?


Toni

Barbara Krauss's picture
Barbara Krauss

Hi Toni,


I actually live in Ohio, but in the event a weekend baguette class would come up again in the near future, I would be willing to share accomodations.  I'm afraid I couldn't afford the 5 day seminars, but I could probably do a weekend class. Thanks so much for the offer!  It would certainly help defray expenses.


Barbara


 


 

Yippee's picture
Yippee

such a nice walkthrough for us.   Are there any tips you can share on the machine mix?  Thank you.


Yippee

breadsong's picture
breadsong

Hello, Our instructor touched on machine mixing briefly. He was using a big, floor-model spiral mixer that was so efficient in mixing dough! He mentioned 4 minutes on slow speed to incorporate ingredients and hydrate the flour.  Mixing time varies with fermentation time, that is, the longer the fermentation time, the less you have to mix the dough and vice versa. He mentioned checking the dough during the mix for correct hydration, and gluten development, so you don't overdevelop the gluten. On the second day, after the bake, we did see a slightly higher baguette as a result of the machine mix. Regards, breadsong


 

Yippee's picture
Yippee

Breadsong, for your information!

Yippee

EvaB's picture
EvaB

And great pictures on how to shape, I learn something each time I read about shaping. And the pictures help a lot!

Was much teff added to the dough, or is it just a small amount, I have made teff I suppose you could call them pancakes, they were cooked on the griddle anyway, but they are just straight teff mixed with the water and let sit in the fridge for overnight, not exactly rocket science but tasty all the same.
I had thought to add the teff to a bread but hadn't worked up the nerve yet, so was wondering how much in proportion to other flour was added to give me an idea, and which method of mixing was used. (long autolyase, or what?)

breadsong's picture
breadsong

Thank you! The teff baguettes were made with a poolish, which had 30% teff flour.
The teff dough was more challenging to shape and score as was a soft and sticky dough (our instructor told us that teff absorbs water, then releases it). The dough was mixed by hand, no autolyse, and given its softness I gave the dough an extra roll during preshaping and shaping. We had to really flour the tops when moving from the couche so the baguettes wouldn't stick when loading the oven. Very tasty bread & I look forward to trying to make these at home!  Regards, breadsong

EvaB's picture
EvaB

its a help and I will just have to try it out, I dearly enjoyed making the baugettes last year, and want to try and make more, I do need a better stone, but hey, beggers can't be choosers, so will just have to make do with the stone I have and retart the dough a bit so I can not have over proofed ones, I think I can only get about 3 max on the stone, and that is one longer one and two shorter ones to fit on the round stone! LOL

Daisy_A's picture
Daisy_A

Wow breadsong, those are beautiful looking baguettes! Glad you enjoyed the course so much and thanks for sharing.


Best wishes, Daisy_A

breadsong's picture
breadsong

It was so much fun, and great to meet so many like-minded people!
I can only imagine the stuff you'd learn if you took one of their 5-day courses...!
Regards, breadsong


 

LindyD's picture
LindyD

David Snyder took the five day Artisan I course in August and wrote of his experiences on each of the five days.


http://www.thefreshloaf.com/node/19172/sfbi-artisan-i-workshop-day-1


 

breadsong's picture
breadsong

I shall have to live vicariously...while waiting for an opportunity to take that class!

wally's picture
wally

both shape and crumb!  Also nice pictorial tutorial on shaping and scoring.


I'm guessing you probably experienced something similar to what I did when I took a class on the classic french breads at King Arthur Flour.  So much learned and so in awe of watching experts handle dough.


Thanks for sharing.


Larry

breadsong's picture
breadsong

Larry, thanks so much. You are quite right about the 'expert hands'.
Thanks from breadsong

teketeke's picture
teketeke

WOW,, They look absolutely gorgeous!!  VERY NICE SCORING!!  CRUMB, too!


I wish I could smell them at least..


Akiko

breadsong's picture
breadsong

Hello Akiko, Thank you for your nice words! I gave most of the baguettes to the staff at the hotel where I was staying, but carefully packed 4 home as I was returning home soon after the class ended - they went right into the freezer.
I hope to reheat one soon and hope they smell and taste as good as when fresh baked!!!
Regards, breadsong

SylviaH's picture
SylviaH

What a great job on your baguettes.  Thank you for sharing and I loved the photos!


Sylvia