The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Saturday Baguettes - Week 10

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Ryan Sandler's picture
Ryan Sandler

Saturday Baguettes - Week 10

Hopefully this isn't seeming too much like a broken record.  This is now my 10th week of baking Hamelman's Baguette's with Poolish.  After my slightly ridiculous post last week, I'll keep it brief.  This week I used my new postal scale to get exactly 0.067% yeast in my poolish (0.1 grams).  I also decreased my preheat temperature slightly to prevent burned bottoms from an overheated stone, and kept a closer watch on final proof, checking every 5 minutes once the baguettes had proofed 55 minutes.


Poolish after 12 hours


 

Exterior

 

Crumb 

 

Crust could have been darker--I tried baking for an extra couple minutes (28 total) before turning the oven off, to get a more caramelized crust, but I think I just overbaked them.  Crust a little chewy, but not bad.  Crumb decently open, although not consistently throughout the baguette we had with dinner.  Flavor and texture were good, although the outer edges of the crumb seemed dry (hence my suspicion of overbaking).  A little flatter than some weeks--I tried doing just two "over the thumb" folds in the final shaping, and I think that wasn't sufficient surface tension.

Next week, I'm going to try making my oven a little hotter.  My oven seems to bake cooler than it should, and while I've been assuming that a setting of 485F approximated the desired 460F, that may not be the case.  That, and practice, practice, practice at shaping and scoring.

Comments

realcasual's picture
realcasual

My Baguetts were turning out light in color as well.  I found through expermintation that I got a rich carmalized exterior by keeping mine in a steamed oven longer, 15min instead of 10 min.  My oven temp is 450, its anybodies quess if that's accurate.  I then take out the steam container, and bake dry for an additional 10 mins.  That's what works for me presently.

Ryan Sandler's picture
Ryan Sandler

I'll have to give that a try next week.  Thanks.

Daisy_A's picture
Daisy_A

Hi Ryan,


I have recently been trying to 'work up' my baguettes. I found the 'thumb over' technique very difficult to get right. Have found Ciril Hitz's rolling technique much easier and also effective. Have you seen the video on YouTube? 


http://www.youtube.com/watch?v=OI-WstoakmQ


Kind regards, Daisy_A