The Fresh Loaf

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My First Baguettes

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CAphyl's picture
CAphyl

My First Baguettes

I have been thinking about making baguettes for some time, and I finally did it, using David's recipe.  I made SO many mistakes and learned a lot. I will do my best to do a better job next time.  I watched videos over and over to do the proper shaping and still did a pretty poor job.  I think I understand the error of my ways, so I can improve on my next attempt!

 I learned a lot going through the process. It was the first time for my using a French couche cloth.

I liked the crumb, and the crust was wonderful. My husband really enjoyed the bread.

Our baguette sandwiches were really wonderful.

I used David's recipe for the baguettes, making a few changes, including using the couche cloth instead of parchment paper.  I also didn't have any ice ready, so just used boiled water for the steam.  See recipe below:

Pain_de_Campagne

The formula for this bâtard is derived from that for Anis Bouabsa's baguettes, as shared with TFL by Janedo and then modified by David. His recipe follows:

Formula

Active starter ........................100 gms

KAF French Style Flour.......450 gms

Guisto's Rye Flour..................50 gms

Water......................................370 gms

Instant yeast............................1/4 tsp

Salt............................................10 gms

Mixing

In a large bowl, mix the active starter with the water to dissolve it. Add the flours and stir to form a shaggy mass. Cover tightly and let rest (autolyse) for 20 minutes.

Sprinkle the yeast over the dough and mix with a plastic scraper. Then sprinkle the salt over the dough and mix.

Using the plastic scraper, stretch and fold the dough 20 times, rotating the bowl 1/5 turn between each stroke. Cover tightly. Repeat this stretch and fold procedure 20 minutes later and, again, after another 20 minutes.

Fermentation

After the third series of stretches and folds, scape the dough into a lightly oiled 2 quart/2 liter container and cover tightly. (I use a 2 quart glass measuring pitcher with a tightly fitting plastic lid manufactured by Anchor Glass.) Immediately place in the refrigerator and leave it there for 21 hours. (In this time, my dough doubles in volume and is full of bubbles. YMMV.)

Dividing and Shaping

(I chose to make one very large bâtard, but you could divide the dough into 2 or 3 pieces and make smaller bâtards, boules or baguettes. Or, you could just cut the dough and not shape it further to make pains rustiques.)

Take the dough out of the refrigerator and scrape it gently onto a lightly floured work surface. Gently pat it into a rectangle. To pre-shape for  a bâtard, fold the near edge up just past the center of the dough and seal the edge by gently pressing the two layers together with the ulnar (little finger) edge of your hand or the heel of your hand, whichever works best for you. Then, bring the far edge of the dough gently just over the sealed edge and seal the new seam as described.

Cover the dough with plastic wrap and/or a kitchen towel and let it rest for 30-60 minutes, with the seams facing up. (The time will depend on ambient temperature and how active your starter is. The dough should have risen slightly, but not much.)

To shape a bâtard, fold the near edge of the dough and seal the edge, as before. Now, take the far edge of the dough and bring it towards you all the way to the work surface and seal the seam with the heel of your hand. Rotate the loaf gently toward you 1/4 turn so the last seam you formed is against the work surface and roll the loaf back and forth, with minimal downward pressure, to further seal the seam. Then, with the palms of both hands resting softly on the loaf, roll it back and forth to shape a bâtard. Start with both hands in the middle of the loaf and move them outward as you roll the loaf, slightly increasing the pressure as you move outward, so the bâtard ends up with the middle highest and the ends pointed .

Preheating the oven

Place a baking stone on the middle rack and both a cast iron skillet and a metal loaf pan (or equivalent receptacles of your choosing) on the bottom shelf.  Heat the oven to 500F. (I like to pre-heat the baking stone for an hour. I think I get better oven spring. Since I expected a 30 minute rest after pre-shaping and a 45 minute proofing, I turned on the oven 15 minutes after I had pre-shaped the loaf.) I put a kettle of water to boil 10 minutes before baking.

Proofing

After shaping the loaf, transfer it to parchment paper liberally dusted with semolina. Cover the loaf with plastic wrap and/or a kitchen towel. Proof until the loaf has expanded to about 1-1/2 times it's original size. (This turned out to be 30 minutes for me.) Do not over-proof, if you want good oven-spring and bloom!

Baking

Put about a cup full of ice cubes in the loaf pan on the bottom shelf of the oven and close the door.

Slip a peel or cookie sheet under the parchment paper holding the loaf. Uncover the loaf. Score it. (The bâtard was scored with a serrated tomato knife. The knife was held with its blade at about a 30 degree angle to the surface of the loaf. One swift end-to-end cut was made, about 1/2 inch deep.)

Transfer the loaf and parchment paper to the baking stone, pour one cup of boiling water into the skillet, and close the oven door. Turn the oven down to 460F.

After 15 minutes, remove the loaf pan and the skillet from the oven. Rotate the loaf 180 degrees, if it is browning unevenly. Close the oven door.

Bake for another 15 minutes, then remove the loaf and place on a cooling rack. Check for doneness. (Nice crust color. Internal temperature of at least 205F. Hollow sound when you thump the bottom of the loaf.) If necessary, return to loaf to the oven to bake longer.

Cooling

Cool on a rack for two hours before slicing.

 

Comments

dosco's picture
dosco

Looking good!

Regards-
Dave

 

 

golgi70's picture
golgi70

Those look pretty darn good to me.  And for your first shot at baguettes you can't ask for better results.  It's by and far the hardest of shapes to get right.  Takes a lot of practice to make easy.  I think you did a fantastic job.  

Nice Baking

Josh

CAphyl's picture
CAphyl

Josh:  Thanks so much.  I was kind of surprised how well they turned out, with all the mistakes I made.  I will definitely try them again. Thanks again for the encouragement.  Best, Phyllis

David Esq.'s picture
David Esq.

Almost makes me want to give up being a vegetarian so I have reason to make a great sandwich! :)

CAphyl's picture
CAphyl

David:  I eat very little meat, but I do enjoy a baguette sandwich!  Thanks.  Phyllis

dmsnyder's picture
dmsnyder

First baguettes or twenty-first! An awful lot of people have had trouble scoring that dough at all, and you did a really nice job!

Since you used one of my recipes, I must tell you I have improved on the one you used. The version I use currently should actually be a bit easier to work with. It has some what lower hydration, and I have omitted the instant yeast altogether. Here's a link: San Joaquin Sourdough: Update.  That recipe makes 2 bâtards. To make baguettes with the SJSD formula, please see this blog entry: San Joaquin Sourdough Baguettes

Happy baking!

David

CAphyl's picture
CAphyl

David:  i plan to try that recipe next.  It looks wonderful.  Thanks for your encouragement and support!  Best,  Phyllis

dabrownman's picture
dabrownman

Wonderful first attempt. I also agree with David that his SJSD makes better baguettes than just about any other recipe out there. I add a little nore whole grain than he does adn a bit more water to comensta -  they aren't as holey but they sure taste great!.  Well done and Happy baking 

CAphyl's picture
CAphyl

dabrownman:  I plan to try the SJSD next and appreciate your suggestions, as always!  Best,  Phyllis