A try at baguettes, a la Bouabsa and SteveB
SteveB (breadcetera.com) has made some beautiful baguettes, which I saw recently on his post:
His baguettes are gorgeous...I wanted to see if I could replicate his result using the same flour he was using,
La Milanaise Organic Unbleached AP.
This was my schedule:
|70F||70F||85F||Hand mix dough||10:30 AM|
|Hand work dough||11:00 AM|
|Hand mix +50g water||11:15 AM|
|70F||Bulk ferment 6-8 S&F's||11:35 AM|
|70F||Bulk ferment 6-8 S&F's||11:55 AM|
|70F||Bulk ferment 6-8 S&F's||12:15 PM|
|Retard in fridge 21hrs||9:15 AM|
|Back up 1hr for Daylight Svgs Time||8:15 AM|
|76F||Warm at room temp 1hr||9:15 AM|
|Divide & preshape||9:30 AM|
Here are some pics:
A stretchy dough, after hand working (R. Bertinet's method), then after remaining 50g water mixed in (ultimately a 75% hydration dough)
After shaping, proofing, scoring (I did what I thought was a tighter pre-shape, and tried an extra roll when shaping, as the dough was soft.
I don't think I got the surface tension I needed and I had a hard time scoring the baguettes):
The bake (I messed up when loading the oven & the baguette at left only made it halfway onto the stone!
It slid off the stone down onto the steam pan below, so I left it there; there are some score marks evident on top...I guess it did a complete 360, then was a little hard on the landing!: :^)
Just tasting the baguette now...I'm enjoying it and am happy with the crumb.