The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

TxFarmer's 36 Hour Baguettes

isand66's picture
isand66

TxFarmer's 36 Hour Baguettes

A couple of weeks ago I tried TxFarmer's 36 hour sourdough version but I had some issues transferring the rested baguettes to my oven and the results were less than stellar.  After experimenting with a different formula for a couple of bakes I decided to go back to this recipe and see if I could get some better results.

I think this time I achieved something close to the crust and crumb that TxFarmer creates.  These ended up being the best one's I've made to date and tasted excellent with a nice light and crisp crust and chewy crumb.  The only thing I need to improve is my shaping and transferring from the couche to the peel and baking stone.  I just purchased a new larger couche and flip board so I'm anxious to see how that turns out.

I also want to try this formula with some changes and additions and see if I can still get a nice open crumb.  I also want to try this in a batard and boule when I get a chance, but maybe with a slightly lower hydration.

For the recipe and directions please visit TxFarmer's blog post above.

This post has been submitted to the Yeast Spotting Site here: http://www.wildyeastblog.com/category/yeastspotting/.

Misty wants you to know she prefers mice to bread any day.

Comments

Justkneadit's picture
Justkneadit

Sweet baguettes! I tried that recipe a couple weeks ago and my results weren't even worth posting. Looks like have it down. Great bake!

isand66's picture
isand66

Thanks Juskneedit.  This was my 4th attempt so don't give up.  It's worth it!

chefscook's picture
chefscook

your cat is cute now your bread looks good nice crumb how was the taste?

isand66's picture
isand66

Thank you Chefscook.  Misty is one of 5 cats in our household.

The taste was really good on thise baguettes.  When eaten warm out of the oven they are light and crispy with a nice nutty flavor.

Regards,
Ian

Floydm's picture
Floydm

Beautiful baguettes.

isand66's picture
isand66

Thanks Floyd.  Appreciate the kind words.

Ian

evonlim's picture
evonlim

I have seen txfarmer's 36 hour baguettes, don't have the guts to try them yet. Take quite a lot of patience and time and skill! Your's looked just like it ;) beautiful art of work.

Evonlim

isand66's picture
isand66

Thank you Evonlim.

These are not the easiest to do, but if you try them it's not as hard as it looks.  Just takes some practice and more practice.  After my last attempt I didn't think I would ever get the same type of crumb as TxFarmer did, but this last bake finally did the trick.

Regards,

Ian

PiPs's picture
PiPs

Beaut' lookin crumb!

Nice bake Ian ... 

Cheers,
Phil

isand66's picture
isand66

Appreciate the compliment Phil.

Coming from you who always seems to have the perfect crumb and crust I am honored :).

Regards,
ian

anniekinley's picture
anniekinley

 what a beautiful baguettes. It Just added a firm taste on my mouth. Please share the kitchen reipe of this baguette.

isand66's picture
isand66

Thank you for the kind words.


Just click on the link in the first paragraph of the post and it will take you to Txfarmer's post.

If not you can do a search for Txfarmer 36 hour baguette and you will find it.

 

Thanks again and good luck.

Ian

dabrownman's picture
dabrownman

What a nice bread to wake up to.  Looks just like txfarmer's crumb if you ask me.  Your link to her post doesn't show up here either so anniekinley is not alone.  Misty sure looks content enough.  That is some nice baking.  It has to taste as good as it looks.

Mine still have 12 hours to go in the fridge for the bulk ferment.  Here we are baking the same thing again :-)

So you made (4) baguettes out of 875 g or dough?  The longest I can make are 16".  How long were yours/

isand66's picture
isand66

Hi DA...thanks for the comments as always.

They did taste great and I was thrilled with the crumb on these.

Mine were only about 15" long.  I did weight the dough so some were skinnier than others.

Look forward to reading about your version.

I want to buy some tiles to fill the rack in my oven but I haven't found any that are inexpensive enough to make me do it yet.  If I can add the tiles to my baking stone I can squeeze some more inches out of them for sure.

Regards,
Ian

Janetcook's picture
Janetcook

Ian,

Great crumb on these! Brave to try baguettes...something I have completely avoided.

I need Misty....an influx of mice this year due to our population of foxes getting hit with mange.  Coyotes seem to prefer larger 'game'. My snakes need help :-)  

Janet

 

isand66's picture
isand66

Thanks Janet.  I urge you to give it a try.  It's not that hard...really.  I still need some practice with the shaping and I just bought a flipping board and new couche so I can hopefully make it easier on myself.

As far as the mice goes....I have 5 cats...Mookie and Lucy are the mousers in the family.  A few years ago we had some field mice living in our attic and running around the house.  Eventually Mookie and Lucy caught up to them and were fighting over who had the right to play with it.  They like to bring them to my wife as a sign of love.  She was not amused and ran out of the room screaming in terror :).

If you were close I'm sure they would love to come over and help you out with your problem! 

Regards,
ian

txfarmer's picture
txfarmer

Look at the open crumb! I found the key for this formula is to get the exact right degree of fermentation, once you got it, you got it. It's open crumb from here on! :)

isand66's picture
isand66

Thank you so much TxFarmer!  I am thrilled that these came out so well.  I didn't know if I would ever get the crumb to match yours or at least come close but now I think I got it.  Took some practice and I actually did leave the dough in the refrigerator for about 20 hours versus your suggested 12 only because I had to go to work and didn't plan it right.  I guess in this case it actually worked anyway.

Thanks again for sharing your recipe and I look forward to trying some of your other variations.

I would like to also try this method with some different flours and maybe shaping as a boule and see what happens.

Regards,
Ian

mwilson's picture
mwilson

Great work Ian.

Crumb looks fantastic! Well done!

Michael

isand66's picture
isand66

Thanks Michael.  Appreciate your kind words.

Ian

Justkneadit's picture
Justkneadit

I know ambient conditions, different ovens, flour and all that play a role in how the final outcome turns out, but for you, what would you say was the key to that jaw-dropping crumb? I'm jealous!

isand66's picture
isand66

I really believe it is the method of long fermentation of the dough without any starter or salt and minimal handling. The high hydration obviously has a lot to do with it as well.  It does take a while to make this recipe and took me several attempts but now that I succeeded I'm happy I made the effort.  If you try, just be prepared to attempt it several times until you get it the way you like.

I've seen your attempts at baking and you are on your way for sure to becoming an excellent baker so do give it a try and I'm sure you will have success.

Regards,
Ian

Justkneadit's picture
Justkneadit

Did you ferment it for the full 24 hours?

isand66's picture
isand66

The initial rest in the refrigerator was for about 24 hours and once I went to step 2 I did let sit for about 24 hours.  So the only thing I changed was the first 12 hour rest went to 24.

Hope that helps.