The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Dan Lepard Baguettes

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rolls's picture
rolls

Dan Lepard Baguettes

 

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no holes really, made a nice sandwich though



Hi all, i tried the baguette recipe for the first time from Dan Lepard's 'Exceptional Breads', the 'pain blanc', this might be my best scoring for baguettes so far, although i know its far from perfect, and its mostly due to it being a 64% hydration dough. i usually work with more wetter doughs.

I've only tried baguettes a few times and would really love some feedback, advice. please feel free to criticize my baguettes, lol, i know some look like they've got their guts spilled out ;)
i just really love making these, and would love to master it :)

i had to leave the dough in the fridge for over a day as i didn't have time for it then.
i also underproofed the shaped baguettes. i then sprayed lightly with canola oil (i had to improvise as my water spray bottle fell out of reach,lol), scored, placed them in the oven and turned it on to maximum heat (250 degrees celcius for my oven)

i've read that if you underproof your shaped loaves, and bake from a cool oven, you get great oven spring. i've tried this several times, and it really works :D


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Comments

danlepard's picture
danlepard

Can I just say that my first few baguettes were nowhere near as good looking as yours! Great job. The holes, well for me (looking back) I think the yeast in the recipe should be reduced and the rising time increased - with a few folds of the dough added - but would be very happy if I could buy your baguettes at my local deli! Excellent shaping and cuts on the dough.


Dan

breadsong's picture
breadsong

Hello rolls,
Your baguettes almost look like they've been 'twisted' - beautiful!
:^) from breadsong

rolls's picture
rolls

Wow thank you so so much for your compliments, makes me more confident to keep trying :)