The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Saturday (Actually Sunday) Baguettes - Week 13

Ryan Sandler's picture
Ryan Sandler

Saturday (Actually Sunday) Baguettes - Week 13

I'm still at it.  We were at my parents' place on Saturday (Christmas day), and while I did end up baking a batch of Italian bread for Christmas dinner, there were no baguettes.  But we got home Saturday night, and I actually felt in the mood for baguettes.  I made up the poolish, increasing the yeast slightly from last week so it would ripen before late afternoon, and sunday I made yet another batch of the Hamelman Baguettes with Poolish.


While mixing, I realized that last week, and at least one previous week, I'd been adding too much yeast to the final dough--Hamelman says to use .13 oz of instant yeast for a full batch, and last week I definitely used .13 oz in my half batch.  Heaven knows what that's been doing to my baking.  Last week I think it turned out okay (well, better than okay) in part because the poolish was so sluggish.  Anyway, this week I used the correct 0.067 oz yeast (yay for having a scale accurate to the 0.001 oz eh?).


Besides the yeast adjustments, no changes from last week.  I used Cyril Hitz's rolling method for shaping again, but was better at it.


Exterior


 

Crumb

 

Needless to say, I'm very pleased with these baguettes.  Great caramelization of the crust, decent ears and placement of the scores.  Crust was pleasantly crisp, although not as perfect as last week.  Nice open crumb, with a nice nutty flavor.  Only downsides: a bit flat (and with tight crumb) in between scores, and the bottoms got over-dark (and tasted a little burnt).

I think perhaps I under-proofed as well--there's a little bursting in between the scores on one baguette, and I seem to recall having the bread "bulge" at the scores is another indication of under-proofing. I still have yet to master the "poke" test, it seems.

Comments

Daisy_A's picture
Daisy_A

Baguettes look very tasty. 


I don't get the poke test either. It's like the UK offside rule in football for me - get it, get it...oh no, actually I don't get it after all....


Happy baking, Daisy_A

varda's picture
varda

I have made these several times and also just switched over to the Hitz shaping technique.   These look great.   -Varda

Syd's picture
Syd

Congratulations, Ryan.  That is your best crumb and color, yet. 


 



While mixing, I realized that last week, and at least one previous week, I'd been adding too much yeast to the final dough--Hamelman says to use .13 oz of instant yeast for a full batch, and last week I definitely used .13 oz in my half batch.  Heaven knows what that's been doing to my baking.  Last week I think it turned out okay (well, better than okay) in part because the poolish was so sluggish.  Anyway, this week I used the correct 0.067 oz yeast (yay for having a scale accurate to the 0.001 oz eh?).



I am presuming that you are talking about the poolish here.  And I am sure you just made a typo, but that should read 0.0067 (or 0.00335 if you are making a half batch). 


 


I look forward to the next installment.  How is the little one doing?


 


Syd

Ryan Sandler's picture
Ryan Sandler

 I was referring to the final dough, actually.  Hamelman says to use 0.13 oz of instant yeast in a full batch, which would mean 0.065 in a half batch.  For some reason I had 0.13 stuck in my head the previous couple of bakes.  This begs the question of why I thought 0.067 was correct.  Further proof that education in advanced mathematics ruins one's ability to do arithmetic...


The little one is doing great, thanks :)

wildeny's picture
wildeny

These look nice!


I am also on the quest of baguette making (except this coming week for the 100% whole wheat sanwich loaf).


My previous trial also had the problem of the over-brown bottom, which tasted a little bitter.


I still need to find a good way to create enough steam in my oven.