The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Baguettes, Oui

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mdunham21's picture
mdunham21

Baguettes, Oui


   I’ve been baking bread ever since I stumbled upon my grandfather’s recipe for buttermilk bread.  His bread was a basic loaf but it sparked my love for all things fermentable.  My love grew into brewing my own beer and baking bread was put on hold.  I graduated college in 2010 and finances have become tighter since leaving school.  It is more financially responsible to spend the money on baking bread than brewing suds.  Although I desperately miss the smells that come with brewing a batch of homebrew, the smell of freshly baked bread has been a welcome substitute. 


 


    Last weekend I made a pate fermentee with the intention of baking baguettes.  I made sure to take a portion of the dough and wrapped it tight for storage in the freezer.  Thursday of this week I was struck with the urge to bake once again and withdrew the pre-ferment from the freezer to the refrigerator.  I mixed up the dough on Friday and went through the motions of fermentation.  The dough was shaped and then prepared to spend the night in the refrigerator.  I wanted to develop a nice flavor profile so I retarded the dough over night and baked them today. 


 




I will be sure to keep this blog current with my baking adventures; will soon be moving into sourdough. 


 


Happy baking,


 


-Matthew

 

Comments

Paul2274's picture
Paul2274

Wow! Those look so good.... I'm having bread withdrawals... stupid diet!


Did I say those looked really good? My brother brewed his own beer too... one day you'll get back to it. Keep the dream alive... Bread and Beer... together forever  ;)


 


Paul 

mdunham21's picture
mdunham21

I'm trying to keep an eye on what I eat as well but the temptation proves to be too much.  You're only punishing yourself perusing this site :D


 


all the best


 


-Matthew

em120392's picture
em120392

Matthew, your crusts are beautiful! I bet the baguettes were delicious.


I love fermentation, too; I really want to start making cheese, but I've been making yogurts. Homebrewing is really interesting too, but technically, I can't make beer because I'm a minor-but it still fascinates me. 


I still want to see how your 3-day baguettes turned out!


-emily

mdunham21's picture
mdunham21

         Unfortunately the baguettes did not last long enough to be photographed.  However, I can describe the results as best as someone can describe taste and texture through text.  


         A little side note, this holiday my cousin bought me a pan specifically made for baking baguettes.  The rack has perforations, which allow heat, and airflow from below; this helps develop a great crust.  I highly recommend picking one up, they are available on the King Arthur website.  


         I awoke early the day after retarding my baguettes in the refrigerator and removed them for baking.  I allowed them to come to temperature for a couple hours while I finished the bagels I had made the night before.  When it came time to bake, I transferred the baguettes to my rack and scored the dough.  However, the loaves slightly deflated upon scoring, luckily I had good oven spring.  


        


         The baguettes had the traditional baguette shape with a crisp, crunchy, crust.  The interior lacked the open airy crumb due to a lower hydration level than anticipated but they tasted wonderful.  I was more satisfied with the batch I had made previously and will try to perfect the ever elusive baguette.


 


-Matthew