The Fresh Loaf

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My favorite baguette.

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teketeke's picture
teketeke

My favorite baguette.

Note:  6/13/2011  To make good crust and flavor for a baguette, especially in summer, I really watch out for the dough temperature more than the time and roomtemperature.

 

I pulled together in one recipe from my post of Amazing airy baguette that I posted before http://www.thefreshloaf.com/node/22286/amazing-airy-holey-baguettes 

 It has been 2 months since I made a baguette last time that was in April 1st this year. I copied the recipe and method below and baked a baguette today. It came out good. The shaping and scoring are not perfect but I am pleased with it.

 

 Ingredients:

KA AP 130g

Raisin yeast water 14g

Water 76g ( DDT 69F /20.5℃)

Salt 2.1g

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Method: ( I always set up at 6pm around so I can bake at 6am next morning)

1. I mixed all the ingredients except the salt for a minute, then add the salt, mix it again for a few minutes with my hands (Dough temperature(DT) 69F)

2. S&F x2 every 30 minutes ( I did in the air with my hands) ( DT was 70F both after the S&F)--Rest at room temperature was 26-28℃ /78.8F-82F for 4.5 hours until the dough is little flat and the surface is slightly bumpy.

 

3.I moved the dough at room temperature around 18-19℃ for about 8 hours

4. The dough in the morning: I saw a lot of bubbles on the bottom. ( DT62.5F/16.9℃)

5. I put the dough on the floured wood board very gently. The bottom is face now.

Stretch the dough X way to make a rectangle around 35cm x11cm is better ( I stretched too much this time I did 41cmx11cm)

6.Using a ruler, make a fold like the picture. Pat the dough gently and

Put tightly squeezed dump kitchen towels on the dough and take a bench time for 15-20 minutes ( I took 15 minutes )

7. After the bench time,

8. Using your finger tips, pat the dough gently... ( I feel like that I can shape the air in the crumb at this time)

9. Push the edge little harder and Pat the rest of the dough with your finger tips again. ( If I didn't do this process, the crumb was tight... I think that both sides dough need some space to have airy crumb when you roll. )

10. Brush off the excess flour and roll and pinch the seam very well.( This picture is a different one. I just want show you how I pinch the dough)

11. Proof : I put a tightly squeezed dump kitchen towels on the linen, then I put it on the top of the refregerator for 35-40 minutes at 70-71F /21-21.7℃

12 Prepare the steaming towels ( Sylvia's steaming method), Scoring, then ready to bake.

13.Preheated 470F ( I can't use maximum temperature 500F because I broke the fuze twice before- too much baking for baugettes)   

  1) Bake at 470F for 7 minutes with steam ( Sylvia's steaming method http://www.thefreshloaf.com/node/20162/oven-steaming-my-new-favorite-way)

  2) Take out of the steaming towels and a parchement that was on the baguette, then decrease the temperature to 450F  and bake more 13 minutes.

  3) Shut off the oven and open the door a little bit and leave the baguette for 3 minutes in the oven. - I got this idea from David. Thank you, David.

 

I practice to score baguettes a lot using playdough playing with my daughter because I am not good at it. I used to drag so much.. A couple of my Cookpad friends gave me great advices. I am still afraid of it....

How I score a baguette:

  • Score the right angle 80-90 degrees ( it will be difficult to score at acute angle around 30-45 degrees for wet dough)
  • *Score the dough the same speed and depth.  This is the point  Please read the note below.
  • I recommend you to use a bamboo skewer to get the length that you want( probably 10-11.5cm?)and make a mark with a tooth pick or so. --This is from the book.

1) 2) 3)

 

 You can prepare the scoring lines using a stick before you acutally score your baguette dough. The red line ( 2.5-3cm )below will be a lap between first score line and the second one, the same lap for the second line and the third one  and other third and forth lones, too.

 

 

↑ Note: For*Score the dough the same speed and depth.  I score the top and end that I marked on red  (the picture above) again reversely to make the cut depth evenly because my scoring of the top and end is always shallower.

----------------------------------------------------------------------

How do you slice when you score the dough?

I found out that I can score very straight when I use No.1 way. My Cookpad friend suggested me the way. That is very helpful.. I don't think that my way fit everybody but, It may help some TFL members.

-----------------------------------------------------

I will leave the method to make raisin yeast water for reference.

http://www.thefreshloaf.com/node/23809/how-i-make-and-maintain-raisin-yeast-water

Happy baking,

Akiko

Comments

quickquiche's picture
quickquiche

Akiko-さん、

どうもありがとうございます。Its ok about your reply, I appreciate that you did respond. ;)

This info is very useful. Thanks very much. I really look forward to making this raisin yeast water. I'm also curious, how long will the raisin yeast water keep in the fridge?

Anyway, thanks again.

Tory

teketeke's picture
teketeke

 Hi Tory,

Toryさん どういたしまして。

I will be interested in your raisin yeast water and the baguette with raisin yeast water too when you try.

how long will the raisin yeast water keep in the fridge? 

 

I keep my raisin yeast water for 12 hours around ( overnight) after I fully ferment it.  The resting time is the key to have strong yeast water from my experiments.

By the way, I gave you a wrong link about my baguette diary.  The right one is here:

https://www.evernote.com/shard/s46/sh/e1e6163d-f1ba-4946-a36e-8fae2b28af4b/bf7e0c2893153da600ff069570441ec0

Best wishes,

Akiko

 

quickquiche's picture
quickquiche

Akiko-san,

I noticed you mentioned using KA AP Flour (King Arthur). I am wondering if you have ever used any other flour, perhaps KA French style, European Style or Italian flours. Or maybe NY Bakers Artisan flour or Giusto's Artisan flour?  If you could let me know, I'd appreciate hearing your experiences. Thanks.

Tory

teketeke's picture
teketeke

  Tory-san

I haven't tried them that you mentioned above. I only use King Arthur brand for making bread right now.  If you try some of them, I 'd like to hear the differences of the taste and the crust and crumb's color  and so on.    I used Arrowhead flour to make a baguette, it turned out  tasteless and pale. It doesn't contain malt powder in the flour, which I found it later.

:)

Akiko

quickquiche's picture
quickquiche

Akiko-san,

Hi. Ok, I tried my first baguettes using raisin yeast water. They turned out "ok", the crumb was much more open and airy than I've ever gotten it, but it still wasn't as airy as I had hoped for.

However, when I made the raisin yeast water, I think I may have had too much water and not enough raisins for it to be as "potent" as it needed to be.  So I am assuming from this that it is somewhat important to have a proper ratio of water/raisins for it to have enough yeast to develop an airy crumb. Does this sound reasonable?

Oh yeah, one other thought. After making my dough with this raisin yeast water, it didn't seem to rise very much. Even after a couple hours of sitting in a warm room it just didn't rise. It wasn't until I shaped the dough into baguettes did they puff up much. I've had dough rise more using just instant yeast. So I am wondering if that lack of rising is normal when using raisin yeast water?

If you could let me know what you think, I'd appreciate it. Thanks.

Tory

rolls's picture
rolls

i've jus bookmarked to read through this later, but jus wanted to quickly say, thank you, you are very generous for sharing. i like the playdough tip, lol, must use that one :)

teketeke's picture
teketeke

Hi rolls,

You're very welcome, and I appreciate for your kind words!   That is good to hear that you like the playdough, too! LOL   Practicing is the best way to learn everything, I think. :)

Happy baking,

Akiko

dabrownman's picture
dabrownman

I think I will do the YW Baggies next.  I really need to practice my slash and there are more on Baggies than anywhere else :-)  I don't think I am ready for it, despite your fine write up and directions.

パン一撃はそれ自体までの芸術です。

teketeke's picture
teketeke

Thank you for your compliment, dabrownman!

When I started making baguettes, these were like Sub's loaves that have 3 wrinkles on it, even though I attempted to make nice looking baguettes. :)   Practice makes perfect, right?

パンを作るのも芸術のひとつですよね。

Akiko

dabrownman's picture
dabrownman

need a lot of pratice!!

素晴らしい葉で賢明になで切りにすることはパンによい。

dabrownman's picture
dabrownman

to make YW Baggies.  Used your method for slashing and it turned out to be the best slashing I have managed to date.  Not great like yours though.  Made the baggies with 20% rye and WW and retarded them for 22 hours with a final proof of 4 hours - should have been 8 hours though.  No holes like yours either due to the whole grains and short final proof - but they tasted great.  Had them for breakfast today.  Delicious with no sour taste.  Have uses YW for 4 out of my last 5 bakes.  Am now using YW in conjuction with SD in the same breads.  Done this twice now.  Very nice.    Will go for holes next time I make baggies - need to practice slashing :-)  Thanks again.

Best to you and yours - hope all is well.

teketeke's picture
teketeke

Hi dabrownman,

Thank you for telling me your result! It sounds like you are already improving so fast on your baguette!!  Adding some whole grain tends to have more denser crumb not open crumb, but I am sure that the taste will be great like you described. I am so glad that your slasing came out good!!

I better practice on baguette again! I have not made it for a while...

I hope you will have a baguette that you are looking for very soon!!

Best to you and yours too!!!  We are fine!! :)  Akiko

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