The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Bahgetz Roosteek and Burger Buns

GSnyde's picture
GSnyde

Bahgetz Roosteek and Burger Buns

This weekend has been pretty much perfect.  We’re on the North Coast.  The weather is sunny and mild.  The birds and flowers are enjoying Summer.  I’m barbecuing three nights in a row (loin lamb chops, Bulgogi and Tandoori Chicken).  And I baked something new and something familiar; something sour and something sweet.

After my Bouabsa baguette fail a couple weeks ago, I didn’t panic.  And I didn’t fall back on the old reliable (and always wonderful) proth5 Bear-guettes for my next baguette bake.  Yesterday, for the first time, I baked the Baguette Tradition After Gosselin After DMSnyder which Brother David recommended (http://www.thefreshloaf.com/node/23821/baguette-tradition-after-phillip-gosselin).  According to the instructions, I divided and “shaped” the gooey dough into “baguettes”, with no proofing before baking.  The shapes are sorta long and skinny—skinnier in some places than others, but they basically refused to be pulled into any regular shape.  I believe the term “roosteek” makes them sound prettier than the term “gummy snakes”.

The crumb also is not perfect.  Better than the Bouabsa ones, but still just a tad rubbery.  Perhaps under-fermented.  The crust is nicely crispy.  The flavor is outstanding, a bit sour and very complex. 

I’ll try this formula again.

Tomorrow is my brother-in-law’s annual barbecue, and today I made a bunch of Sylvia’s amazing sandwich buns (http://www.thefreshloaf.com/node/17329/buns-sandwiches) for burgers.  I had tried this formula before, and again found it simple and satisfying.  I made 14 of them with a double batch of dough.  The convection oven allowed me to bake two pans together (oooooh!).

Here they are ready to go in the oven.

And here’s the finished product.

They are delicious!  My wife says I should have made seven more so we could have a 21 bun salute for the occasion.

I leave you with a view of the garden we love to tend.

Happy Independence Day to all!

Glenn

Comments

breadsong's picture
breadsong

Hello Glenn,
Glad you're having fun with the convection oven - and what lovely results :^)
Sounds like good food, great baking! and good times.
Happy 4th of July to you and the Mrs.   The 21-bun salute comment was cute!
:^) from breadsong

GSnyde's picture
GSnyde

It was a great eating weekend, topped off by good hamburgers on great buns, an array of 1997 California Cabernets (this year's wine theme for the annual wino barbecue), and some splendid side dishes--the big hit was a lentil, corn and pepper salad.

Glenn

Franko's picture
Franko

Hi Glenn,

That's an interesting looking baguette formula with it non-molded shape and no final proof. Somehow I missed this one on David's blog when it came out. It looks like the perfect type and size of baguette to do in my oven so I'll have to try it as well. I think yours look pretty good especially for a first run at the mix, but the flavour you describe is the real pay off. I'm quite envious of your burger buns considering what I put my burger on last night, one of those fluffy commercial things. These are burger buns worthy of the name. Nice baking Glenn!

Hope you and yours have a Happy 4th of July!

Franko

GSnyde's picture
GSnyde

The buns were excellent, perhaps a bit too delicate to withstand a fully loaded burger, but really tasty.

As to the baguette, the formula is a winner...in the right hands.  I'd give myself a B- or C+ for execution.  I'll try it again.  Armed with the invaluable knowledge of how to do it wrong, I might do it right.

Glenn

dmsnyder's picture
dmsnyder

They look great!

I think you're correct about the baguette dough being under-fermented. The trick to handling it is to work on a well-floured board and also dust the dough well before dividing and stretching it. They are supposed to look rustic, but a more even shape comes with stretching technique.

Happy 4th!

David

GSnyde's picture
GSnyde

I "shaped" the baguettes about 3 1/2 hours after they came out of the fridge, but the dough wasn't very airy.  I did use quite a lot of bench flour, and may have over-handled the dough trying to stretch it.  Next time I'll be more patient and more gentle.

Hope you're having a good long weekend.

Glenn

dmsnyder's picture
dmsnyder

I wonder if your kitchen was cool. The dough should be expanded to almost double and be pretty gassy.

We had a pretty low-key weekend.  We did not get heat stroke. We got biscotti and pizza. 

David

SylviaH's picture
SylviaH

21 gun salute...loved it!  Everything looks like a fantastic good eatting time...I love your seacoast landscape, beautiful colors and tonight the fireworks!

Sylvia 

GSnyde's picture
GSnyde

Thanks for the comment.  After feasting all weekend, I need to diet... for the rest of the evening.  

Glad you like our little courtyard garden.  This is the time of year when all the colors pop.  We should add some firecracker lilies.

Glenn

belfiore's picture
belfiore

...that I'm a California Certified Master Gardener? I'd pull weeds for that view! Your bakes are looking mighty yummy & your wife's 21-bun salute is funny!

Glad you had a nice weekend...Lane exercised the BGE w/baby-backs while I was working the holiday and it was a mighty fine plate-o-pork to come home to.

Cheers,

Toni

Syd's picture
Syd

Nice buns, Glenn!  Hope you are enjoying the summer weather.  I would willingly trade off some of this heat for cooler weather, though so that it wouldn't wreak havoc with my sourdoughs. :)

Best,

Syd