The Fresh Loaf

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Baguette Experiment in UK

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CAphyl's picture
CAphyl

Baguette Experiment in UK

When I was in the UK last week, I made David's excellent recipe below.  As I have done many times in the past, I prepared the dough and froze half of it to bake later.  I hadn't tried this with baguettes, so I was interested in how it would turn out.  I froze the dough for four days. On the first batch, I had a heck of a time moving them, as I didn't have all the tools I have in my home kitchen.  They got a bit flat as I moved them. For the second batch, I bought a metal baguette baker with tiny holes that I used for the final proof and baking, and this worked much better for me.

I defrosted the dough overnight in the fridge, and it was ready to go the next morning.  I followed the recipe instructions from there, placing the new baguette baker on a heated stone.

My husband really enjoyed these baguettes, as did our UK friends who tried them.  The taste was wonderful and the crumb fine. My husband loved the really crusty crust.

San Joaquin Sourdough Baguettes

Total ingredients

Wt (g)

Bakers %

AP Flour

479

89

WW Flour

33

6

Medium rye Flour

29

5

Water

392

72

Salt

10

1.8

Liquid starter

17

3

Total

960

176.8

9.2% of the flour is pre-fermented

Liquid Levain ingredients

Wt (g)

Bakers %

AP Flour

29

70

WW Flour

8

20

Medium rye Flour

4

10

Water

42

100

Liquid starter

17

40

Total

100

240

 

Final dough ingredients

Wt (g)

AP Flour

450

WW Flour

25

Medium rye Flour

25

Water

350

Salt

10

Liquid levain

100

Total

960

 

Method

  1. Mix the levain by dissolving the liquid starter in the water, then add the flours and mix well. Ferment at room temperature, covered tightly, until the surface is bubbly and wrinkled. (8-12 hours)
  2. Dissolve the levain in the water, add the flours and mix to a shaggy mass. Cover and autolyse for 30 minutes.
  3. Add the salt and mix to incorporate.
  4. Transfer to a clean, lightly oiled bowl and cover tightly.
  5. Bulk ferment for 3-4 hours with stretch and folds in the bowl every 30 minutes for the first 2 hours, then a stretch and fold on the board after 2.5 hours. The dough should have expanded by about 50% and be full of small bubbles.
  6. Refrigerate the dough for 18-24 hours.
  7. Take the dough out of the refrigerator and transfer it to a lightly floured board.
  8. Divide the dough into 4 equal pieces and pre-shape as logs or round.
  9. Cover the pieces and allow them to rest for 60 minutes.
  10. Shape as baguettes and proof for 45 minutes, covered.
  11. Pre-heat the oven to 500ºF with a baking stone and steaming apparatus in place.
  12. Transfer the baguettes to your peel. Turn down the oven to 480ºF. Score the loaves and load them onto your baking stone.
  13. Bake with steam for 10 minutes, then remove your steaming apparatus and continue to bake for another 10-12 minutes. (Note: After 10 minutes, I switched my oven to convection bake and turned the temperature down to 455ºF.)
  14. Remove the loaves to a cooling rack, and cool for at least 30 minutes before serving.

 

 

 

Comments

dabrownman's picture
dabrownman

I just love this versitile recipe that David perfected!  No matter how it is shaped it just tastes great.  Yourbaguette experiment is getting close now.  What is left is the slashing - the easiest part for some and the hardest part for me,  Here is a picture showing how to do it that may give you a better picture next time in your mind.

Lay the baguette out horizontal to you.  Divide the top into thords and keep the slashes well inside the middle third.  Overlapthe slashes by 30% .  Start off by getting the angle on the lame to 30% first.  Then make 4 quick slashes, 3/8" deep concentrating down the length rather than across the dough.  IT just takes a little practice andnyou will be making some of the best baguettes around using David's recipe.

Well done and Happy Baking Phyllis

CAphyl's picture
CAphyl

dabrownman:  Very helpful.  I saw David's video as well.  You should have seen the scoring on the first ones.  Terrible!  I love my scoring tools here. I will try again at some point.  Take care.  Phyllis

dabrownman's picture
dabrownman

ans I told her it was a sketch for a remote controlled 4 masted toy sail boat for the pool.  I told her it shouldn't cost more than $500 - $700.  As they say in the UK, she looked rather cross at me so........ I said maybe we will make some sail boat based baguettes this week instead so Lucy can practice her slashing too :-)

isand66's picture
isand66

Just don't add too many nuts, seeds and toadies or it will sink :) !!

dabrownman's picture
dabrownman

snockered dried fruits!  I got out the double barreled bamboo proofer for them too  - but they are going to over 67% whole, ancient and 10 grain slash bags - no hemp seeds this time:-) 

isand66's picture
isand66

Great looking baguettes.  The scoring will come with some practice, but your crust and crumb look spot on.

Ian

CAphyl's picture
CAphyl

I will work on the scoring.  I have to say it was a real challenge this time.  I had better luck at home with my favorite tool. It was good that I made the baguettes as we brought them to our friends house, and they hadn't gone to the store for bread.  Needless to say, they were eaten quickly!  Best,  Phyllis

v's sis's picture
v's sis

Baking away from home, and baguettes no less, is very brave!  The crust looks wonderful.

Leah

CAphyl's picture
CAphyl

The crust did work well.  Now that I have my metal baguette baker, I think I will try the baguettes again when I am in the UK.  Thanks for your kind comments.  Best,  Phyllis

dmsnyder's picture
dmsnyder

Baking away from a familiar oven and your favorite tools can be frustrating. I recall with embarrassment the first time I made baguettes in a vacation rental on the Oregon Coast. Not a nice outcome.

Enjoy your UK sojourn! We just returned from Italy. Much fun was had.

David

CAphyl's picture
CAphyl

I will definitely try your recipe here at home again.  Glad you enjoyed your trip as well.  I have to admit to some real jet lag at the moment!  Hope you are not suffering as well.  Best,  Phyllis