The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Such as Baguette

suzyr's picture
suzyr

Such as Baguette

First

A walnut sized of fully risen dough, such as pizza

1/4 cup of warm water

2/3 cup of all purpose unbleached flour

Mix this well and place in bowl and cover at room temp.  Let sit for 8 hours then move on to second stage.

Second

The first starter

1/4 cup of warm water

3/4 cup of all purpose flour

Pour water over first starter and then add flour and mix in well.  Cover again and let this sit at warm room temp for 4 hours.  Then place in refrigerator for up to 8 hours. Take out and get ready for final day.

Third

The Final Dough

1 1/4 cups of cool water

1/2 tsp of instant yeast

the second starter

3 1/3 cups of flour all purpose

1 tab of salt

Take the starter out of the bowl and cut up into pieces, like 4 and place in work bowl add water and yeast.  Let soften for 5 minutes and add flour and then salt. Mix well and switch to dough hook. Let this sit for 10 minutes and then start hook for about 8 minutes on medium speed. Then place in oiled bowl for 1 1/2 hours at 80 degrees. Fold this, not punching down at all.. then cover again and let this finish covered for 45 minutes.  Take out and shape into baguettes or boule’s.  Baguettes are around 10 ounces each.

Bake baguettes for 30 minutes at 450 with steam.

Comments

thomaschacon's picture
thomaschacon (not verified)

http://www.thefreshloaf.com/node/25647/steve-sullivan039s-acme-bread-recipe#comment-190292

Makes a wonderful, traditional baguette.

(Imperial measures can be found in Baking With Julia).

suzyr's picture
suzyr

Yes, it has great texture, crust and smell....I was very pleased.    

It is very similar...thank you   

Baking with Julia is a nice book, am enjoying it.   3 books reading now, Baking with Julia is one and The Bread Bakers Apprentice.....The Secrets of a Jewish Baker....have any other suggestions?? I consider myself a new comer to the bread world, well this kind of bread world...

Regards,

Suzy

 

 

thomaschacon's picture
thomaschacon (not verified)

I returned Greenstein's book. It wasn't to my liking and was published some years before the artisan movement started in the United States. A lot of "add the yeast to the milk and sugar and let it proof" recipes that just seemed dated.

Baking with Julia is priceless. I love how they captured all of the detail from the television series and didn't "dumb it down" for a home audience. Three things to try in it (that are not bread) are (a) the dessert from Nancy Silverton, (b) the poppyseed tarte, and (c) that wonderful (but effortful!) ham, egg, and cheese tarte made with puff pastry. All three of them are a lot of work, but all are worth it.

The BBA is one of this site's golden calves, as is Bread from Hamelman. I like the BBA's recipe for White Bread, Pane Ancienne, and Pugliese.

I always go back to Nancy Silverton's Breads from the La Brea Bakery, but wouldn't recommend it for a newcomer.

suzyr's picture
suzyr

Thank you for all of your great recommendations, much appreciated!

 You are right about BBA being one of the chosen! Good book...I think I will get the Tartine Experiment next, I looked at it last time at Barnes and Noble. I am Cookbook rich, I have many...

Most important is the fact that I am learning to make good bread, and I understand what I am doing. I have had a great time baking bread of all kinds. It's been great for me. 

Thanks again..  :)