The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Ficelles

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ChristLane2930's picture
ChristLane2930

Ficelles

My ever first trial of making baguette. Not bad I guess? Sorry I forgot to take a pic of the crumb as my husband took the 2 for his work and we ate the 1 piece for dinner.

 

Comments

Thaichef's picture
Thaichef

Hello ChristLane:

  If this is your first try on the baguette, it is divine! Wow, wow and wow.  So beautiful and so professional looking. Can you give us the recipe?

mantana

ChristLane2930's picture
ChristLane2930

Bonjour Thaichef! Yes this is my first ever try of making baguettes and even I, myself was astonished with the result... Honestly, it gives me the idea to continue practicing, maybe I have a good hand in baking breads. :)

For the recipe? here it is... (Base temperature should be 60°F)

500g T65 flour

330g water (66% hydration)

150g active liquid levain (100%)

11g salt (I used fleur de guérande)

1g instant yeast (optional)

Procedure:

Mix the flour and water in a mixer for 5 mins in slow speed. Make sure they are well incorporated.

Autolyse for 1 hour

After 1hr sprinkle the salt and instant yeast and mix for 3 mins in slow speed.

Add liquid levain and mix for 5mins. Let rest the dough for 5 mins and do the 2nd mixing for 10 minutes until you obtain smooth dough.

Put the dough in a container and cover. Let rest for 1 hour. The dough has to be 24°C - 25°C to make a good fermentation.

Let dough ferment for 1 hour with SF on the working table (business letter type) and put it back in the container, let ferment for another 1 hour.

Then do the 2nd SF and let ferment for another 1 hour.

After and hour take out the dough out of the container and divide and pre-shape. Let rest for 15 mins.

Shape the dough in to a baguette without degassing too much... should you handle it tenderly and pat it like with love! :)

Put on the couche and proof for 1 1/2hr in a room temperature (23°C). If your place is too warm make it like 1hr or do the poke test.

Then if the dough is ready score it, and bake it for 25mins with steam in 240°C.


et Viola! c'est prét! :)


dabrownman's picture
dabrownman

success and high five's all around.  They are just stunning.  What a nice touch you have - don't lose it :-)

ChristLane2930's picture
ChristLane2930

Will definitely keep it dabrownman! haha! Thank you so much for a flattering comment! This site gives me the idea to continue... and it gives me so many ideas!

Thaichef's picture
Thaichef

Hello ChristLane:

  Thank you very much for your recipe!  I checked out your blog. All your breads are wonderful.

mantana

ChristLane2930's picture
ChristLane2930

Hello Mantana...

My pleasure!.... Thank you for checking my blog and flattering comment. xoxo